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Quality Control Testing

Rice quality control is our most concerned procedure. We have the laboratory, professional staff and equipment to perform a complete examination. This includes physical test, chemical test, genetic test, and sensory test before accepting any raw material to the production line

PHYSICAL TEST

Grain Test:

Grain Test:

Grain quality by physical test is one of the assessments from the standard rice evaluation manual.


Cleanliness:

Cleanliness:

Every kernel of rice must be cleaned accordingly to the hygienic standard of rice evaluation.


Moisture Test:

Moisture Test:

We accept rice that has 14% of moisture in accordance to the standard of trading, which also a food safety for stocking.


Whiteness Test:

Whiteness Test:

The whiteness of rice is accurately tested using the standard measuring equipment to meet client’s requirement.


Purity Test:

Purity Test:

Examine rice purity by taking a random sample then test for the level of amylose in rice kernel.

CHEMICAL TEST

Purity Test:

Purity Test:

The examination proceeds by dropping some Iodine solutions then measure the glycolysis of rice grain in alkaline or as known as coloration.


Freshness Test:

Freshness Test:

To ensure that the product is qualified, we use acid-base measurement or PH testing method following a reaction from the indicator solvent to identify the freshness of rice.

DNA TEST

DNA Test:

DNA Test:

Rice is sent to the DNA Technology Laboratory for 48 hours to certify that our Jasmine rice is GMO free.

SENSORY TEST

Sensory Test:

Sensory Test:

Sensory testing is an observation of texture, fluffiness, softness, taste and the scent of cooked rice.

  • Appearance
  • Smell
  • Volume
  • Taste
  • Softness