RICE

Rice is the part of the grain (grain) that has been separated from the husk. Jawa merang (long rice stalks), palea (covered part) and lemma (covered part).

At one stage of processing the rice harvest, the grain is ground by grinding so that the outer part (husk of the grain) is separated from its contents. This part of the filling, which is white, reddish, purple, or even black, is called rice.

As with other cereal grains, the bulk of rice is dominated by starch (about 80-85%). Rice also contains protein, vitamins (especially in the aleurone), minerals, and water.

Rice starch is composed of two carbohydrate polymers:

- amylose, starch with an unbranched structure

- amylopectin, starch with a branched structure and tends to be sticky

Comparison of the composition of these two groups of starch will determine the color (transparent or not) and the texture of the rice (sticky, soft, hard, or springy). Glutinous rice is almost completely dominated by amylopectin so it is very sticky, while the amylose rice contains more than 20% amylose which makes the rice grains scattered (not sticky) and hard. (Indharitonang)

For more information please contact the number below:

+62 813-3187-1758

CAPACITY 20 TONS [ STANDARD PACKAGING ]