Kesri Rawa/Sooji

Kesri Rawa/Sooji Specification

Imperfect Ratio (%)
Less than 0.5%

Purity
99.9%

Processing Type
Refined

Shelf Life
12 Months

Grade
Food Grade

Preserving Compound
No Preservatives Added

Style
Dried

Wheat Type
Hard Wheat

Variety
Kesri Rawa

Dried
Yes

Drying Method
Sun Dried

Physical Form
Granular

Moisture (%)
Maximum 12%

Foreign Particle (%)
Less than 0.02%

Broken (%)
Maximum 2%

Color
Creamy White

Cultivation Type
Common

Packaging Type
Laminated Food-grade Poly Pack

Manufacturing Process
Cleaned, Ground, and Sieved

Storage Instructions
Store in a cool, dry place away from sunlight

Usage
Ideal for Idli, Upma, Halwa, and other recipes

Gluten Content
11-13%

Packaging Size
500 gm, 1 kg, 5 kg

Allergen Information
Contains Wheat (Gluten)

Ingredient
100% Wheat Semolina

Granulation
Medium Coarse

Kesri Rawa/Sooji Trade Information

Minimum Order Quantity
01 Ton

Supply Ability
Ton

Delivery Time
As per schedule Days

Sample Available
Yes

Sample Policy
Sample costs shipping and taxes has to be paid by the buyer

Main Domestic Market
All India

About Kesri Rawa/Sooji

The Kesri Rawa is made available by us that is a common household ingredient that is used for creation of sweet dish called halwa. The rawa is in orange color which is called kesari. The offered rawa called semolina in English is made for creating various dishes and cuisines all over the world. The main difference between this rawa and other common semolina is the color that is it. The offered Kesri Rawa is very useful and helps in enhancing the flavors.

Versatile Ingredient for Indian Cuisine

Kesri Rawa is valued for its adaptable texture and rich taste, making it ideal for preparing classic dishes such as idli, upma, and halwa. Its medium coarse granulation ensures even cooking and a delightful mouthfeel, while its high purity and food-grade quality make it suitable for home cooks and professionals alike.

Quality Assured and Hygienically Packed

Produced from hard wheat, Kesri Rawa undergoes a meticulous process involving cleaning, grinding, sun drying, and sieving to achieve a purity level of 99.9%. It is then packaged in laminated, food-grade poly packs, ensuring it remains fresh and contaminant-free during storage and transport.

Safe Storage and Extended Shelf Life

Kesri Rawa is free of preservatives and has a moisture content below 12%. With a shelf life of 12 months, it stays fresh when stored in a cool, dry place away from sunlight. This allows for long-term use and helps maintain its granular, creamy-white quality.

FAQs of Kesri Rawa/Sooji:

Q: How is Kesri Rawa (Sooji) manufactured?

A: Kesri Rawa is made by cleaning, grinding, and sieving selected hard wheat grains. The product is sun-dried for natural preservation and a maximum moisture content of 12% is maintained to ensure quality and freshness.

Q: What recipes can I make using Kesri Rawa?

A: Kesri Rawa is ideal for preparing traditional Indian dishes like idli, upma, and halwa, as well as other recipes that require medium-coarse wheat semolina. Its texture and purity make it suitable for both sweet and savory culinary creations.

Q: Where should I store Kesri Rawa?

A: Store Kesri Rawa in a cool, dry place away from direct sunlight. Keeping it in its laminated, food-grade poly pack helps protect the rawa from moisture and preserves its freshness for up to 12 months.

Q: What are the benefits of using Kesri Rawa?

A: Kesri Rawa offers high purity (99.9%), a consistent medium-coarse texture, and is free from preservatives and foreign particles. It provides reliable results in recipes and is suitable for various dietary preferences except those avoiding gluten.

Q: Does Kesri Rawa contain any allergens?

A: Yes, Kesri Rawa is made from 100% wheat semolina and contains gluten. It is not suitable for individuals with gluten sensitivity or wheat allergies.

Q: What packaging sizes are available for Kesri Rawa?

A: Kesri Rawa is available in 500 gram, 1 kilogram, and 5 kilogram laminated food-grade poly packs, catering to different household or commercial needs.

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