Rice Quality Control
One of the most important aspects of rice grain quality is its milling yield. During the process of milling, the hull is removed from rough rice using a huller to yield brown rice. After the hull is removed, the embryo and the bran layer is removed from the brown rice through an abrasive mill to produce total rice (broken and whole kernels). The final step is the separation of the while (intact) kernels from the broken kernels using screens sized for use on long, medium and short grain varieties to produce whole grain rice. Head rice milling yield is the percentage of the whole kernels recovered after milling and removal of the broken kernels.
Milling of rice increases it's shelf life and provides consumers with a physical property they have come to desire, whiteness. Therefore the goal of milling is to remove as much of the colored bran and germ as possible. The quality if bran remaining on the surface of the grain after milling is defined as milling degree. A high milling degree means that the miller rice is very white with relatively light milling. Degree of milling is influenced by to grain hardness, size and shape, depth of surface ridges, bran
thickness and mill efficiency.
People has a preference on rice that is transparent and not chalky. Chalky areas of the grain are a result of air spaces in between the starch granules that make up the endosperm. Variation in kernel thickness and transparency can be due to the differences in rice varieties, cultural management methods, weather conditions during the crop year and storage conditions of the harvested rice. Milling rice results in a loss of vitamins, minerals and dietary fiber. In less developed countries where rice is a major component of the people's diet, such nutritional loss may significantly impact on human health. As a result some areas, the government or people are encouraged to produce or consume under milled rice like parboiled rice to improve the well being of its population.
Asia Grains Syndicate Co., Ltd. is fully committed to produce Parboiled rice, white rice, Jasmine rice and other types according to or better than international standards for our customers around the world. We start quality control from cultivation of rice in our own forms, and paddy procurement from farmers around the Thailand. Highly strict quality control mechanism is place throughout the whole process, from shelling the paddy, to whiting and polishing process and then sorting it through well known European machines.
We have a quality assurance and testing lab setup in our processing unit, supervised by rice experts. Rice quality is monitored, tested and assured at every step of the whole process to produce and maintain highest quality of rice.
At CRM Quality is never compromised, and only quality packed rice is allowed in the local and international market.