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Grains

Wheat and Wheat Flour

Product Description:

An ingredient used in many foods, flour is a fine powder made from cereals or other starchy food sources. It is most commonly made from wheat, but also maize (also known as corn), rye, barley, and rice, amongst many other grasses and non-grain plants (including many Australian species of acacia). Flour is the key ingredient of bread, which is the staple food in many countries, and therefore the availability of adequate supplies of flour has often been a major economic and political issue. Flour can also be made from legumes and nuts, such as soy, peanuts, almonds, and other tree nuts.

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Usually, the word "flour" used alone refers to wheat flour, which is one of the most important foods in European and American culture. The corresponding Spanish word "harina" normally refers to Maize flour - wheat flour is "harina de trigo".

Wheat flour is the main ingredient in most types of breads and pastries. Wheat is so widely used because of an important property: when wheat flour is mixed with water, a complex protein called gluten develops. The gluten development is what gives wheat dough an elastic structure that allows it to be worked in a variety of ways, and which allows the retention of gas bubbles in an intact structure, resulting in a sponge-like texture to the final product. This is highly desired for breads, cakes and other baked products. However, certain individuals suffer from an intolerance to wheat gluten known as coeliac or celiac disease. Increased awareness of this disorder, as well as a rising belief in the benefits of a gluten-free diet for persons suffering certain other conditions, has led to an increased demand for bread and other products made with flours which do not contain gluten.


Wheat Flour

Wheat varieties are typically known as, variously, "white" or "brown" if they have high gluten content, and "soft" or "weak flour" if gluten content is low. Hard flour, or "bread" flour, is high in gluten and so forms a certain toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.


Flour Production

Milling of flour is accomplished by grinding grain between stones or steel wheels. Today, "stone-ground" usually means that the grain has been ground in a water-operated mill, in which a revolving stone wheel turns over a stationary stone wheel, with the grain in between. Many small appliance mills are now available, both hand-cranked and electric.


History

In history, both large and hand mills were operated. Until modern times, much flour contained minute amounts of grit, either the result of poor sifting of the grain or of grinding stones together. This grit strongly abraded teeth.

One of the most ancient methods of grinding to produce flour was by using a pair of quern-stones. These were made out of rock, and were ground together by hand. They were generally replaced by millstones once mechanised forms of milling appeared, particularly the water mill and the windmill, although animals were also used to operate the millstones.


Flour Products

Bread, pasta, crackers, many cakes, amongst many other foods, are made using flour. Wheat flour is also used to make a roux as a base for gravy and sauces. White wheat flour is the traditional base for wallpaper paste. It is also the base for papier-mache. Cornstarch is a principal ingredient of many puddings.

Maize

Product Description:

Also called Indian Corn, or Maize, cereal plant of the tribe of the grass family Gramineae (Poaceae), originating in the Americas, and its edible grain. Corn silk is made into medicines and also used as a medicinal tea. The silks contain various compounds that are used as a diuretic. "A gift of the gods" is how corn was regarded by the Indians of Mexico. This amazing crop has been a staple food for the Mexican culture as well as the crop responsible for 20 percent of the worlds calories from food.

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Types

Different types of maize are classified on the basis of their protein content and the hardness of the kernel. These include pop, flint, flour and sweet corns.

Scientific Name : Zea Mays

Indian Name : Maize / Makkai

Uses & Application

As starches, sweeteners and ethanol, all made from the starch portion of the corn, refiners produce Corn oil and a variety of important Feed products like gluten meal, gluten feed, corn germ meal and condensed fermented corn extractives. Corn is the essential ingredient for making tortillas, tamales, hominy, and pozole. Corn Silk is helpful in any irritation of the urinary system. It is used for renal problems in children and as a urinary demulcent combined with other herbs in the treatment of cystitis, urethritis, prostatitis and the like.


Type Counts Per Ounce Specifications
Bold 35/40, 38/42,
40/45, 45/50,
45/55, 50/55,
50/60, 60/70,
70/80, 80/90,
90/100
1. Moisture Max. 7 %
2. Add Mixture 1-2 %
3. Imperfect Seed 3-5 %
JAVA 40/45, 45/50,
40/50, 45/55,
50/60, 60/70,
70/80, 80/90,
90/100, 100/120,
120/140
Packaging Details
Groundnut Seeds / Kernels are packed in New Jute Bags of 25 Kg, 5O Kg & 50 Lbs
Or as per customers specification / requirement 0.05 %
Inspection  

Specifications Corn / Maize
Origin Indian
Purity 99%
Admixture 1%
Quality 99% Purity
Moisture 10% Maximum

Packaging Details

In multi wall paper bags of 25 Kg, 25 Lb & 50 Lb
Poly Propylene (PP) , High Density Poly Ethylene (HDPE) of 25 Kg, 25 Lb & 50 Lb
New Jute Bags of 25 Kg, 50 Kg & 50 Lb with or without inside liner
Or as per customers specification / requirement

Basmati Rice

Product Description:

Are you in search of premium quality India Basmati Rice? We assure to serve you in the best way. Pusa Basmati Rice is best known for their taste and aromatic attributes. High culinary properties and nutritional content makes Paramal Basmati Rice highly demanded. We are called upon as one of the famed Brown Basmati Rice Exporters from India.

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Traditional Basmati Rice

Traditional White Basmati
White Sella
Golden Sella

Pusa Basmati Rice

Pusa White Basmati
Pusha White Sella
Pusha Golden Sella
Pusha Steam Rice

PR!! Basmati Rice

PR!! White Rice
PR11 Sellac
PR11 Steam Rice

1121 Basmati Rice

1121 Whitre Rice
1121 White Sella
1121 Golden Rice

Shabnam Basmati

Shabnam White Rice
Shabnam White Sella
Shabnam Golden Sella
Shabnam Steam Rice

Paramal Basmati Rice

Parmal PR 106
Parmal IRR8
Parmal IRR 36
Parmal IRR 64
Parmal White Rice
Parmal Sella

1121 Basmati Rice

Recently introduce 1121 basamati rice was in hige demand as uncooked rice. Length is approx.8.2mm which is very amazing.1121 Basmati rice specification: - 100% pure Basmati rice. Extra long grain, double polish, aromatic, color, sortexed, free from dust & stone. excellent cooking grade, selected quality from the best alluvial area of India.

Available Qualities of 1121 for Exports are.

Premium white 1121 Basmati rice
Premium Para boiled Sella white 1121 Basmati rice
Premium Para boiled Sella Golden 1121 Basmati rice
Premium Para boiled Steam 1121 Basmati rice

Parmal Rice (Non Basmati Rice)

Most wanted rice in India. Specification : - 100% rice. Long/short grain, double polish, aromatics, color sortexed, free from dust & stone. Excellent cooking grade.

Available Qualities11/PR106/IRR36/IRR 64

Specifications

Pusa Basmati Rice white, Polished, Sortex
Average length before cooking 7.2mm to 7.4mm
Whiteness 38 to 40KETT
Length to Breath Ratio 7.5MM
Aroma Contains marked decree of natural aroma both in Raw and cooked srare
Moisture 13%
Broken 5%