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B2b / catering

We offer direct supply of rice, groats, cereals and leguminous products in catering packaging - 2kg, 3kg, 5kg foil bags and industrial packaging - 25kg, 50kg bags, big bags, containers - to distribution wholesalers, catering, production plants, packagers of grain products, industry, etc.

ASSORTMENT AVAILABLE FOR SALE IN BULK

RICE

KASH
European and Asian long grain white rice (5%, 15%, 25% breaking) Roasted buckwheat groats
Short grain white rice for risotto White buckwheat groats (unroasted)
White round rice Coarse barley groats
Sushi rice Bread groats
Parboiled rice Couscous groats
Brown rice Bulgur groats
Jasmine rice Buckwheat
Black jasmine rice Spelt groats
Jasmine red rice Pearl couscous
Basmati rice
Wild rice 100%

LEGUMES

CEREAL FLAKES
Fine white beans Barley flakes
Dwarf Beautiful Jas beans Instant oatmeal
Tyczny beans Mountain oat flakes
Red beans Plain oatmeal
Shelled peas halves Rice flakes
Shelled whole peas
Green lentils
Red lentils
Black lentils (Beluga)
Yellow lentils
Chickpeas

SUPER FOODS

OTHER
White quinoa Potato starch
Red quinoa Flaxseed
Black quinoa

Terms and conditions determined individually after submitting an inquiry by email or telephone contact.

Please direct inquiries to: Artur Pieprzowski – Sales Manager for the company. B2B and catering.

tel. 609 794 775,

e-mail: artur.pieprzowski@sawexfoods.pl

White Long Grain Rice 5kg

European and Asian (5%, 15%, 25% breaking): Pour boiling salted water over rice at a ratio of 1:2, cook for about 14 minutes, rinse with water after cooking.

Basmati rice 5kg

Pour boiling salted water over the rice at a ratio of 1:2, cook for about 15 minutes, rinse with water after cooking.

Wild rice 100% 5kg

Pour boiling salted water over the rice at a ratio of 1:3, cook for about 20 minutes, rinse with water after cooking.

Wild & Paraboiled Rice 5kg

Pour boiling salted water over the rice at a ratio of 1:2, cook for about 16 minutes, rinse with water after cooking.

Paraboiled rice 5kg

Pour boiling salted water over the rice at a ratio of 1:2, cook for about 16 minutes, rinse with water after cooking.

Natural Brown Rice 5kg

Pour boiling salted water over the rice at a ratio of 1:3, cook for about 30-35 minutes, rinse with water after cooking.

Jasmine rice 5kg

Pour boiling salted water over the rice at a ratio of 1:2, cook for about 15 minutes, rinse with water after cooking.

Rice for risotto 5kg

Couscous groats 5kg

Pour water or broth over the groats at a ratio of 1:1.5. Mix. After 5 minutes the product is ready.

Bulgur groats 5kg

Pour boiling salted water over the semolina at a ratio of 1:2, boil about. 12 minutes, drain after cooking.

Chickpeas 5kg

Pour cold water over the chickpeas and let them sit for about 12 hours. After this time, drain, pour boiling water and cook for about 1.5 hours – until the desired consistency, salt after cooking.

Red Lentils 5kg

Rinse the lentils, pour them into boiling water at a ratio of 1:3. Cover, cook approx. 10 minutes stirring frequently until the desired consistency is reached. Salt the water at the end of cooking.

Green lentils 5kg

Rinse the lentils, pour them into boiling water at a ratio of 1:3. Cover, cook until soft approx. 20-30 minutes. Salt the water at the end of cooking.

Black Lentils 5kg

Rinse the lentils, pour them into boiling water at a ratio of 1:3. Cover, cook until soft approx. 20-30 minutes. Salt the water at the end of cooking.

Long grain white rice 5kg

European and Asian (5%, 15%, 25% breaking): Pour boiling salted water over rice at a ratio of 1:2, cook for about 14 minutes, rinse with water after cooking.

Roasted buckwheat groats 5kg

Pour 100 g into 250 ml of boiling salted water. Cook on low heat for about 15 minutes. After cooking, drain.

Coarse barley groats 5kg

Pour 100 g into 250 ml of boiling salted water. Cook on low heat for 15-20 minutes. After cooking, drain.

Buckwheat 3kg

Pour boiling salted water over the groats in a ratio of 1:2. Add a teaspoon of butter or other fat and cook on low heat for 15-20 minutes.

Shelled peas halves 5kg

Halina shelled peas do not require soaking. After rinsing, put into boiling water at a ratio of 100 grams of peas per approx. 500 ml of water. Cook for about 1 hour. Season with salt at the end of cooking.

Dwarf beautiful jas beans 5kg

Before cooking, soak the beans in cool water for 10-12 hours (at a ratio of about 400 ml of water per 100 g of beans). Then top up with water and boil for about 2 hours. Cook the beans over high heat for the first 10 minutes, then reduce the heat and cook until tender. Salt the water after the end of cooking.

Fine beans 5kg

Before cooking, soak the beans in cool water for 10-12 hours (at a ratio of about 400 ml of water per 100 g of beans). Then top up with water and boil for about 2 hours. Cook the beans over high heat for the first 10 minutes, then reduce the heat and cook until tender. Salt the water after the end of cooking.

Bread groats 5kg

Pour 100 g into 250 ml of boiling salted water. Cook on low heat for about 20 minutes.

White long grain rice 5kg

European and Asian (5%, 15%, 25% breaking): Pour boiling salted water over rice at a ratio of 1:2, cook for about 14 minutes, rinse with water after cooking.

Roasted buckwheat groats 3kg

Pour 100 g into 250 ml of boiling salted water. Cook on low heat for about 15 minutes. After cooking, drain.

Shelled whole peas 3kg

Sotto shelled peas do not require soaking. After rinsing, put into boiling water at a ratio of 100 grams of peas per approx. 500 ml of water. Cook for about 1 hour. Season with salt at the end of cooking.

Shelled peas halves 3kg

Sotto shelled peas do not require soaking. After rinsing, put into boiling water at a ratio of 100 grams of peas per approx. 500 ml of water. Cook for about 1 hour. Season with salt at the end of cooking.

Tyczny Jas beans 3kg

Before cooking, soak the beans in cool water for 10-12 hours (at a ratio of about 400 ml of water per 100 g of beans). Then top up with water and boil for about 2 hours. Cook the beans over high heat for the first 10 minutes, then reduce the heat and cook until tender. Salt the water after the end of cooking.

Dwarf Jas beans 3kg

Before cooking, soak the beans in cool water for 10-12 hours (at a ratio of about 400 ml of water per 100 g of beans). Then top up with water and boil for about 2 hours. Cook the beans over high heat for the first 10 minutes, then reduce the heat and cook until tender. Salt the water after the end of cooking.

Red Beans 3kg

Before cooking, soak the beans in cool water for 10-12 hours (at a ratio of about 400 ml of water per 100 g of beans). Then top up with water and boil for about 2 hours. Cook the beans over high heat for the first 10 minutes, then reduce the heat and cook until tender. Salt the water after the end of cooking.

Sushi rice 2 kg

Wash the rice thoroughly under cold water and drain. Then pour cold water in proportions: 1 cup of rice to 1 cup of water. Cook covered, on low heat for about 10 minutes. After boiling, leave for 15 minutes-do not remove the lid.

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