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We aim to distribute Thai fragrant rice, the best rice in the world, to differentiate customers all over the world everywhere.

We selected the high-quality every kind of rice from Thailand as we know " The World's Kitchen "especially Thai Hom Mali Rice(Thai Jasmine Rice).

We are rice mill Who has been looking after all rice from upstream to downstream for over 30 years. Can be confident about the rice mill experience and the development of production standards.

Burapa Prosper Co.,Ltd. is a manufacturer, distributor and the first wet-milled rice flour exporter in East of Thailand region under Double Bear Brand with more than 40 years of experience in producing premium quality flour.

Produce high quality of Glutinous and Finest rice flour.
Showing 1-5 of 5 results.
Glutinous Rice Flour

Glutinous rice flour is a popular ingredient to make a various dessert both domestical and international, such as Khanom thūapaēp, Khanom ko, Khanom kou, Kanom tom, Kanom babin, Kao nea tud, Bualoi and so on. If you do not want it to be too sticky, you can put finest rice flour into the mixture to reduce the viscosity as well.

Finest Rice Flour

Finest rice flour is a popular ingredient to make a various dessert both domestic and international, such as Khanom Dok Jork, Khanom Beuang, Khanom Tuay Fu, Khanom Chaan, Khanom Tran, Khanom Kluay and so on. You can reduce the firm of the desserts’ texture by adding glutinous rice flour into the mixture, such as Khanom Sai Sai, Khanom Phug Bua,Khanom Jak and etc.

 Glutinous Rice

also know as : Sticky rice or Sweet Rice The consistency of what is commonly called "sticky" rice is derived from two kinds of starch in the kernels, namely amylose and amylopectin. A higher amount of the later increases the sticky texture. Glutinous rice can be easily distinguished from other varieties by its milky color.

Thai Black Glutinous Rice

Specific characteristics of Black Glutinous Rice Black Glutinous Rice is sticky rice. It is covered by red purple or black color pericarp. However, it is very sensitive to light and only farm during in-season rice field. Black Glutinous rice withstands the drought, aphid and green cicada. The different between black glutinous rice and other kinds of rice is the purple color on its leaf and pericarp. Benefits of Black Glutinous rice The important nutrient in black glutinous rice is gamma oryzanal. Gamma Oryzanal is an antioxidant, helps reduce cholesterol and Triglycerides.On another hand, it helps increase HDL in blood, stops the secretion of fluid acid and condensation of blood cell. It reduces sugar in blood cells and helps increase insulin in the 2nd type of diabetic patient. In addition, anthocyanin in Black Glutinous Rice is an antioxidant, helps the circulation of blood cycle and slow

Thai White Glutinous Rice

Specification of White glutinous rice 10% Shall have Grain composition and Milling degree as follows: Grain composition, comprising of: Whole kernels not less than 55.0% Brokens having the length as from 3.5 parts onward but not reaching 7.0 part not exceeding. 12% Of this there may be broken having the length not reaching 3.5 parts and not passing through sieve No.7 not exceeding 0.7%, and Small white glutinous brokens C1 not exceeding 0.3% The rest shall be Head rice having the length as from 7.0 parts onward. Rice and matter that may be present: White rice (not including Glutinous rice not yet transformed) not exceeding 15.0% Red kernels and or Undermilled kernels not exceeding 2.0% -Yellow kernels not exceeding 1.5% Damaged kernels not exceeding 0.5% Paddy not exceeding 10 grains per 1 kg. rice Undeveloped kernels, Immature kernels, Other seeds and Foreign matter either singly or combined not exceeding 0.5% Milling Degree : Well Milled

Thai Pisanulok Rice

100% Grain Composition & Milling Degree Minimum Whole Kernels: 60.0% Maximum Broken with length of 5.0-8.0 parts: 4.5% The rest contains Head Rice with the length of more than 8.0 parts Maximum Yellow Kernels: 0.2% Maximum Chalky Kernels: 6.0% Maximum Damaged Kernels: 0.25% Maximum White Glutinous Rice: 1.5% Maximum Paddy: 7 grains per kg Maximum Undeveloped Kernels, Immature Kernels, Other seeds & Foreign Matter: 0.2% Amylose Content: 27-30% Alkali Spreading Value Level at 1-5 Maximum Moisture Content: 14% Milling Degree: Extra Well Milled

Thai Parboiled Rice

100% Sorted Grain Composition & Milling Degree Minimum Whole Kernels: 80.0% Maximum Broken with length of 5.0-8.0 parts: 4.0% The rest contains Head Rice with the length of more than 8.0 parts Maximum White Glutinous Rice: 1.5% Maximum Paddy: 3 grains per kg Maximum Moisture Content: 14% Milling Degree: Extra Well Milled

Thai Long Grain White Rice

100% Grade B Grain Composition & Milling Degree Minimum Whole Kernels: 60.0% Maximum Broken with length of 5.0-8.0 parts: 4.5% The rest contains Head Rice with the length of more than 8.0 parts Maximum Yellow Kernels: 0.2% Maximum Chalky Kernels: 6.0% Maximum Damaged Kernels: 0.25% Maximum White Glutinous Rice: 1.5% Maximum Paddy: 7 grains per kg Maximum Undeveloped Kernels, Immature Kernels, Other seeds & Foreign Matter: 0.2% Amylose Content: 27-30% Alkali Spreading Value Level at 1-5 Maximum Moisture Content: 14% Milling Degree: Extra Well Milled

Thai Pathumthani Fragrant Rice

100% Grain Composition & Milling Degree Minimum Whole Kernels: 60.0% Maximum Broken with length of 5.0-8.0 parts: 4.5% The rest contains Head Rice with the length of more than 8 parts Maximum Yellow Kernels: 0.2% Maximum Chalky Kernels: 6.0% Maximum Damaged Kernels: 0.25% Maximum White Glutinous Rice: 1.5% Maximum Paddy: 7 grains per kg Maximum Undeveloped Kernels, Immature Kernels, Other seeds & Foreign Matter: 0.2% Amylose Content: 16-20% Alkali Spreading Value Level at 6-7 Maximum Moisture Content: 14% Milling Degree: Extra Well Milled

Thai Hom Mali (Jasmine) Rice

100% Grade A Grain Composition & Milling Degree Minimum Whole Kernels: 60.0% Maximum Broken with length of 5.0-8.0 parts: 4.0% The rest contains Head Rice with the length of more than 8.0 parts Maximum Chalky Kernels: 3.0% Maximum White Glutinous Rice: 1.5% Maximum Paddy: 5 grains per kg Amylose Content: 13-18% Alkali Spreading Value Level at 6-7 Maximum Moisture Content: 14% Milling Degree: Extra Well Milled 100% Grade B Grain Composition & Milling Degree Minimum Whole Kernels: 60.0% Maximum Broken with length of 5.0-8.0 parts: 4.5% The rest contains Head Rice with the length of more than 8.0 parts Maximum Yellow Kernels: 0.2% Maximum Chalky Kernels: 6.0% Maximum Damaged Kernels: 0.25% Maximum White Glutinous Rice: 1.5% Maximum Paddy: 7 grains per kg Maximum Undeveloped Kernels, Immature Kernels, Other Seeds and Foreign Matter: 0.2% Amylose Content: 13-18% Alkali Spreading Value Level at 6-7 Maximum Moisture Content: 14% Milling Degree: Extra Well Milled

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