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SUNWAYS TRADING Sunways Trading is one of the largest Exporters and Suppliers of a variety of Rice, Yellow, Corn & Soya. We have complete range of Basmati.

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Presentation on theme: "SUNWAYS TRADING Sunways Trading is one of the largest Exporters and Suppliers of a variety of Rice, Yellow, Corn & Soya. We have complete range of Basmati."— Presentation transcript:

1 SUNWAYS TRADING Sunways Trading is one of the largest Exporters and Suppliers of a variety of Rice, Yellow, Corn & Soya. We have complete range of Basmati Rice. We are recognized for our excellent quality Rice that has a great taste when cooked and is very nutritious as well. The Rice is procured from trusted cultivators and farmers from across the country. The rice is well- sorted and processed to bring out the best quality product in the market. We have very strong network of buyers and sellers worldwide and believe in maintaining smooth and long term business relationship with our partners. Keeping in view our experience in this field, we are enjoying rewarding and repeat business from our clients. We welcome new partners to join hands with us to help us grow the business.

2 BASMATI Basmati (Hindi: बासमती, bāsmatī, Urdu: ﺑﺎﺳﻤﺘﻰ‎) is a variety of long grain rice, famous for its fragrance and delicate flavour. Its name means "Queen of Fragrance" in Hindi.HindiUrdu Basmati rice has been cultivated in the Indian subcontinent for hundreds of years. The Himalayan foothills are said to produce the best basmati. Although all Basmati Varieties are fragrant rice of highest quality, commercially, The Super Kernal Basmati, a premium variety from Pakistan and Ranvir 370 from J & K India, are the most prized of the basmati varieties. TRADITIONAL BASMATI RANVIR 370

3 BASMATI The grains of basmati rice are much longer, and they grow even longer as they cook. They stay firm and separate, not sticky, after cooking. Basmati rice is available both as a white rice and a brown rice. Both of these cook in about 20 minutes. Due to the high amount of starch clinging to the rice grains, many cooks wash this rice before cooking it. Soaking it for half an hour to two hours before cooking makes the grains less likely to break during cooking. A number of varieties of Basmati rice exist. Traditional ones include Basmati-370, Basmati-385 and Basmati-Ranabirpura, while hybrid basmati varieties include Pusa Basmati 1 (also called 'Todal', because the flower has awns). Traditional basmati plants are tall and slender and are prone to lodging in high winds. They have a relatively low yield, but produce high-quality grains and command high prices in both Indian and international markets.

4 BASMATI 1121 is an essentially derived variety evolved through the process of hybridization over a long breeding process. The variety of Basmati rice was developed by Indian scientists. This variety of rice is known for its extraordinary kernel (grain) length, which can be as much as 8.2mm for a single grain, the longest ever known released cultivars in the world.Basmati riceIndianscientists It has very high kernel elongation ratio ranging from 2 to 2.5 i.e length of cooked rice kernel/length of uncooked kernel. On cooking it's rice does not turn sticky, possess minimum breadth-wise expansion, is aromatic with intermediate alkali spreading value and amylose content. All these attributes make it rice as delicious food – WHITE STEAM

5 BASMATI 1121 – WHITE SELLA PARBILED Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world’s paddy production is parboiled.ricepartially boiledhusk 1121 – GOLDEN SELLA PARBILED Parboiling drives nutrients, especially thiamin, from the bran to endosperm, [3] hence parboiled white rice is 80% nutritionally similar to brown rice. nutrientsthiamin [3]brown rice Because of this parboiling was adopted by North American rice growers in the early 20th century

6 BASMATI The starches in parboiled rice become gelatinized, then retrograded after cooling. Through gelatinization, alpha- amylose molecules leach out of the starch granule network and diffuse into the surrounding aqueous medium outside the granules[4] which, when fully hydrated are at maximum viscosity.[5] The parboiled rice kernels should be translucent when wholly gelatinized. Cooling brings retrogradation whereby amylase molecules re-associate with each other and form a tightly packed structure. This increases the formation of type 3-resistant starch which can act as a prebiotic and benefit gut health in humans.[6]However, this also makes the kernels harder and glassier. Small amounts of milk are often added to parboiled rice as a means to stop over-hardening.[citation needed] Parboiled rice takes less time to cook and is firmer and less sticky. In North America parboiled rice is either partially or fully precooked before sale. Minerals such as zinc or iron are added, increasing their potential bioavailability in the diet.starchesgelatinized[4][5][6]citation needed BASMATI SUGANDHA WHITE SELLA


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