We carry out quality check on:

  • all trucks coming into our factory with rough rice;
  • all the rice milled in our factory with sampling at fixed time;
  • all the rice packed in our factory with sampling at fixed time.

Quality check is carried out according to:
 n. 155 (HACCP).

Our check starts on rough rice, and it is carried out with samples taken from all the trucks coming into our factory where we verify the presence of all the essential characteristics required to a quality and marketable product. Product conformity verified, the product can be discharged and next step of treatment can start. Picked rice let drying, is not yet eatable and is quite different from the rice the consumer is used to see.

the industrial process ...

The stages of industrial process transforming rough rice into eatable rice are:

  • cleaning and hulling
  • whitening and polishing and optical separation
  • product packing

The rice transformation process starts with cleaning product from impurities as straw, mould, stones, foreign seeds etc; this operation is carried out by a proper machine called TARARA. Following stage is carried out by hulling machine that thanks to a chafing movement removes siliceous bracts (hull). After this operation we have brown or semi-milled rice. During this operation, rice grain can be easily broken, so care must be kept. Hulling machine is called “sbramino”. Paddy machine follows: it separates the semi-milled rice grains from the ones that still have hull and makes them returning to the hulling machine.


















 		 Our history, the tradition, the experience ....

For over 50 years, we are specialist in milling classical rice coming from an Alto Vercellese area called Baraggia. The unequalled quality of our Baraggia land, love and care for traditional treatment, together with up-to-date technologies, make our rice better and better.

Thanks to experience got by a long presence in this field, we achieved a professional standard at a superior level, whose basis are the employment of the most sophisticated technologies and a sort of strictness in quality check for raw materials such as final product. Our organisation structure, extremely flexible, assures our clients high quality and perfect service.

 




 the quality ...


 


Rice grain is covered by different layers (whose names are different according to the botanical or marketable context): the first layer (the most exterior) is the glume (marketable speaking hull), the interior ones are pericarp and aleurone layers (marketable speaking: chaff and rough flour), and at the end the germ and endosperm (gemma/gem and milled rice grain).

This kind of rice is difficult to preserve, because grains still have pericarp and aleurone layers whose lipoidal and proteinous elements present an high deterioration level. The only way to preserve this kind of rice is at low temperatures or  vacuum. The semi-milled rice is then calibrated using proper gauged sieves which separate the sub-product known as green grain (immature grains and/or smaller grains) particularly used by zootechnics industry.
 

 
During hulling operation care must be taken not to break the rice. Whitening and polishing operation removes chaff, bud and rough flour by polishers that operate as follow:
 
  • rice grains enter in a space between two concentric cones (the internal one is a rotary cone with an abrasive surface);
  • thanks to a chafing movement, first and second layers (chaff and bud) are removed;
  • further chafing operations remove also rough flour.

At the end of the polishing stage, it is necessary to separate the  white rice from the broken grains by means of honeycomb separators.
Thanks to the optical separation, it is carried out a further rice refining by grains colour: rice undergoes a series of colour sensitive photo-cells which point out any grain with colouring different from the pre-set standard. A jet of compressed air is used to expel the selected grains. Colouring defects often occur during milling stages, for example heat causes peck phenomenon.
The last process stage is packing operation: 1 – 2 – 5 Kg cardboard boxes or cloth bags are used. Automatic chargers fill up boxes and bags with fixed quantities of rice and then boxes and bags are sealed by sewing or heat seal.
Market now is requiring a product that does not present many preservation problems, so we have decided to supply vacuum packs. This packing system prevents product from every kind of oxidation, but weighs heavily on operation costs, because implies the use of thicker and absolutely airtight materials and relevant machines productivity is three times less than normal packing machines.
 

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