Atacado a Melhor Qualidade de Arroz De Jasmim para exportação
Product
Rice Sold by the company domestically appears on the market by 2 channels.
- Directly sale to some of the government organization.
- All the distinctive hyper and supermarket Big C, Lotte mart, Coopmart, etc
Products Capacity
In the course of the company's production process, milled rice is cleaned to move extraneous material like dust, gravel, sand, and even substandard rice grains that do not meet the specifications of Ministry of Commerce. It is then transferred to a temperature-controlled silo. Then it process to machinery that once removes any remaining stones, gravel or heavy metals, and then to equipment that treats the surface of the individual rice grains to remove fungus or insect eggs that may be attached. The rice is then polished conveyed on to equipment that remove broken grains and separates the grains according to size and using laser apparatus color.
The next step is to transfer graded rice to the machinery that gives it a final check for cleanness and purity, after which it is sent on to a silo where it will await packaging by automatic equipment.
Since every stage of the production is carefully controlled by computer, and no human hands come into contact with the rice at any point, the consumer feel confident that it is completely sanitary and healthful.
Grain Composition & Milling Degree
- Minimum Whole Kernels: 60.0%
- Maximum Broken with length of 3.5-7.0 parts: 10.0%
- The rest contains Head Rice with length of more than
7.0 parts
- Maximum Thai Long Grain White Rice: 10.0%
- Maximum Red Kernels: 1.0%
- Maximum Yellow Kernels: 1.5%
- Maximum Damaged Kernels: 0.5%
- Maximum Paddy: 0 grains per kg
- Maximum Undeveloped Kernels, Immature Kernels, Other seeds & Foreign Matter: 0.1%
- Maximum Moisture Content: 14%
- Milling Degree: Well Milled
is a long-grain variety of fragrant rice (also known as aromatic rice). Its fragrance, reminiscent of pandan and popcorn,results from the rice plant's natural production of aromatic compounds, of which 2-acetyl-1-pyrroline is the most salient.In typical packaging and storage, these aromatic compounds dissipate within a few months.This rapid loss of aromatic intensity leads many Southeast Asians and connoisseurs to prefer each year's freshly harvested "new crop" of jasmine rice.
Jasmine rice is a variety of The name "jasmine" refers to the color of the rice, which is as white as the jasmine flower.
Jasmine rice is grown primarily in Thailand or Cambodian jasmine rice), Laos, and southern Vietnam and Spain. It is moist and soft in texture when cooked, with a slightly sweet flavor. The grains cling and are somewhat sticky when cooked, though less sticky than glutinous rice, as it has less amylopectin. It is about three times stickier than American long-grain rice.
To harvest jasmine rice, the long stalks are cut and threshed. The rice can then be left in a hulled form called paddy rice, de-hulled to produce brown rice, or milled to remove the germ and some or all of the bran, producing white rice.
GLUTINOUS RICE
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