Modern Rice Mill
OUR PRODUCT RANGE
Modern white Basmati Rice
Modern White Basmati Rice is a well-defined longest grain aged for 2 years which delights you and your family at every meal and every occasion. Carefully processed in a world class manufacturing facility, its long and delicate grains are processed with expertise to preserve their distinct aroma. It delivers a Flavorful and wholesome meal, in line with the brand’s mission of making everyday meals memorable and is ideal for dishes prepared regularly in households like Pulao rice, Jeera rice, fried rice, all types of Biryani.
Available Packing 1kg, 5kg, 10kg, 25kg
Modern Steam Traditional Basmati Rice
Modern White Basmati Rice Process from feel to folk Steam Rise. Modern Steam Traditional Basmati Rice is for two years and is the finest among all the varieties of rice that we offer. It is top most in taste, has natural aroma, pearl-white & long-grained in appearance and natural protein enriched rice. Being real traditional Basmati rice, it has become the first choice of Basmati lovers due to its unbelievable fragrance and rich taste. It adds to presentation of your meal & makes the perfect ingredient for Muglai, Pakistan, Chinese and Continental cuisines.
Available Packing 1kg, 5kg, 10kg, 25kg
| 1121 WHITE RICE | 1121 STEAM RICE | ||
|---|---|---|---|
| Origin: Hasilpur, Pakistan | Origin: Hasilpur, Pakistan | ||
| Physical / Chemical Parameters | Physical / Chemical Parameters | ||
|
Moisture: 13% Max. Natural Deformations: 05% Max. Purity (1121 Grain): 97-98% Broken: 3-4% Max. Shrivelled Grain: 1.0% Max. Red / Round Grains: 0.50% Max. Damaged Grains: 1.0% Max. Average Grain Length: 8.25mm to 8.40mm Kett: 41%-43% Foreign Bodies: Absent Aroma: Present |
Moisture: 13% Max. Natural Deformations: 05% Max. Purity (1121 Grain): 97-98% Broken: 3-4% Max. Shrivelled Grain: 1.0% Max. Red / Round Grains: 0.50% Max. Damaged Grains: 1.0% Max. Average Grain Length: 8.25mm to 8.40mm Kett: 41%-43% Foreign Bodies: Absent Aroma: Present |
||
| Microbiological Data | Microbiological Data | ||
|
Aerobe Total Plate Count: <10,000 cfu/g Yeast: <1000 cfu/g Moulds: <1000 cfu/g Enterobacteriaceae: <100 cfu/g Coliforms: <100 cfu/g E. coli: <10 cfu/g Salmonella: Negative in 25g |
Aerobe Total Plate Count: <10,000 cfu/g Yeast: <1000 cfu/g Moulds: <1000 cfu/g Enterobacteriaceae: <100 cfu/g Coliforms: <100 cfu/g E. coli: <10 cfu/g Salmonella: Negative in 25g |
||
| Nutritional Values (per 100g) | Nutritional Values (per 100g) | ||
|
Fat: 0.7g Saturated: 0.1g Carbohydrates: 77.3g Sugar: 0.3g Dietary Fibers: 1.8g Protein: 6.7g Salt: 0.01g |
Fat: 0.7g Saturated: 0.1g Carbohydrates: 77.3g Sugar: 0.3g Dietary Fibers: 1.8g Protein: 6.7g Salt: 0.01g |
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