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Three factors define the quality of rice products:

1.The choice of rice variety
2. A thorough acceptance check at factory entrance
3. A production process assuring quality from start to end
 
100% Acceptance Check (every delivered sack): Quality Checking
1.Chemical Check
- Alkaline level
- Amylose content
- Moisture Value
2. Sensory Check
- Coagulation
- Size of rice grains
- Softness and stickiness
3. Physical Check
4. Length and percentage of broken rice
 

 

 

 

 

 

 

 

 

 

 

 

Packaging and Storage:

- Sacks
- Boxes
Delivery:
- Domestic
- International
 







Production Steps assuring quality of the end product:

1. Drying and preservation
2. Transport of raw rice on conveyor belt
3. Store raw rice in silo
4. Rice runs through magnet No.1 to remove metal that could damage machinery or contaminate rice
5. Weighing in load cell
6. Cleaning
- De-stoner (utilizing a combination of specific gravity and forced air to extract
- Rice runs through magnet No.2 to remove metal that can damage machinery or contaminate rice
- Rice polishing process > bran
- Rotary sifter: Separates rice grains by width utilizing square sieves > grist
- Rotary sifter: Separates rice grains by width utilizing circle sieves > broken grains
7. Transport of rice on conveyer to rice color sorter
8. Rice runs through magnet No.3 to remove metal substances that can damage machinery or contaminate rice
9. Sort out rice to Color Master
10. Weighing out going Load Cell and quality check
11. Tank prepare to store WIP
12. Rice runs through magnet No.4 to remove metal that can damage machinery or contaminate rice
13. Filling station
14. Sealing of rice sacks / boxes


  Copyright 2005. Thai HA Public Company Limited. All Rights Reserved.