Quality is not a claim printed on a bag — it is a set of measurements, taken at three points, every single day.
Rice quality is easy to talk about and hard to hold. So we hold it with numbers: moisture content, broken percentage, foreign matter, discolouration, grain length, and how the grain behaves in an actual pot of water.
Every incoming paddy lot is sampled before we agree to buy it. Every stage of milling is watched by an operator who knows what the machine should sound like. And every finished batch is checked again before it is allowed anywhere near a bag.
Batches that fail are held back and re-processed or sold on as lower grade. We do not blend a weak lot into a strong one to hide it — that is how a brand loses the only thing it has.
A batch has to clear all three stages to carry our name. Missing one is not an option, however busy the week is.
Paddy is judged at the gate, lot by lot, before it enters the mill.
Settings are adjusted per variety and watched through every shift.
Nothing is packed until the batch passes a cook test and a visual check.
These are the figures we work to on every batch. If you need a tighter specification for a specific buyer, tell us and we will mill to it.
| Parameter | Our standard | How we check |
|---|---|---|
| Moisture content | 12 – 14% at packing | Digital meter at intake and again before packing |
| Broken grains | Under 5% (under 2% on premium grades) | Length graders plus manual sampling on a tray |
| Foreign matter | Nil — no stone, husk or dust | De-stoning, aspiration and a final visual check |
| Discolouration | Under 0.5% | 100% of output passes through colour sorters |
| Grain length | Uniform for the variety | Length grading and sieve verification |
| Cooking behaviour | Holds shape, no stickiness | Kitchen cook test on every batch |
| Pack weight | As printed, within ±0.5% | Check-weighing during packing |
Dust, damp and pests are the three quiet enemies of good rice. Our facility is laid out around keeping all three away from the grain.
Every batch we mill gets a record: the day it was milled, the paddy lot it came from, the settings used and the person who cleared it. We also keep a retained sample of each batch in the store room.
That means if a hotel kitchen says the rice cooked differently this month, we can pull the sample, compare it with the batch they received, and answer the question instead of guessing.
Tell us the moisture, broken percentage or grade your buyer wants. We mill to order and send a sample before the full dispatch.