AEDI' SRL
- We main product/services:
- Milling Classical Rice
- Company Profile:
Year Established: 1989 Businss Type: Manufacturer Contact: Mr. Alessio Albertino (Chairman) Telphone: 0039-0163-88119 Fax 39-163-88132 MobilePhone: Web Site: WWW.RISOMORGANTE.COM Zip: 13035 Country/Region: Province/State: Vercelli (VC) City: Lenta Address: Via Ghislarengo 12
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- Introduce:
- 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. 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.
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 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. 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 sep
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