Canned Red Kidney Beans
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5000 Dozen (MOQ)
(A) PHYSICAL PARAMETERS: Appearance Whole beans Color Red Texture Firm Shape Beans Size Uniform (B) CHEMICAL PARAMETERS: Residual Solvents Not Detected mg/kg Total Soluble Solids (TSS) 1.2 % Acidity 0.25 % Moisture Content 85 % Antioxidant Content 7 mg/g (C) MICROBIOLOGICAL ANALYSIS: Total Plate Count (TPC) 3 CFU/g Yeast & Mold Count
Chick Peas (kabuli Chana)
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25 Metric Ton (MOQ)
Commodity : Chick Peas Specification : Counts: 75-80/7mm; 58-60/8mm; 44-66/10mm; 42-44/11mm; 38-40/14mm Moisture: 10-11% max Admixture: 0.50% to 1% max Broken Kernels: 1-2% max Damaged Kernels: 1-3% max Discoloured kernels: 2-3% max Weevilled: 0.3% max Undersize: 10-15 %
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All pulses available here from gee ess brand our name . Any one interested for pulses rice rajma kabuli chana then call me
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Being one of the prominent Indian Pulses Manufacturers and Suppliers, we specialize in offering Pulses. Our range of Pulses includes Moong Dal, Urad Dal, Toor Dal, and Chana Dal. These Pulses are demanded by various leading Departmental Stores, Hotels , Namkeens & Papad Manufacturers. We are capable of meeting our client's bulk requirements for Pulses as well as offer Consumer packs of varied Products. These pulses are thoroughly examined by our adept professionals on the basis of various quality parameters before getting forwarded to our clients.
Brown Chana
52 Per
50 kg (MOQ)
Brown Chana
Brown Chick Peas
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Commonly known as ‘chana’ in India, chickpeas are a part of the vegetarian diet in India. These are basically legumes belonging to the Fabaceae family. The plants are short in height and are mostly found in tropical and subtropical regions. The seeds are excellent sources of protein. There are generally two varieties of chickpeas, ‘desi’ and ‘kabuli’. The ‘desi’ variety comprises of darker smaller seeds having a rough outer covering whereas the ‘kabuli’ variety are comparatively larger light colored beans with a smoother coat. Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour called gram flour (also known as chickpea flour and besan and used frequently in Indian cuisine), ground and shaped in balls and fried as falafel, or stirred into a batter and baked to make farinata or panelle.
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