• Duong Vu Rice

    Duong Vu Rice

    "EAT AND FEEL"

    team chống hàng giả gạo Dương VũNote: All Duong Vu rice products always have anti-counterfeiting stamp issued and protected by the Ministry of Public Security of Vietnam

  • Certification

    Certification

    "Official member of Vietnam Food Association".

    As the trade enterprise licensing direct export of rice.

    Duong Vu Rice Company Limited is one of nineteen companies permitted to export to China by AQSIQ.

  • Warehouse system

    Warehouse system

    The warehouse with an area of ​​70,000 m2 is not close to 100 000 tons of rice, 60 drying kilns, rice shellers 40 capacity 3 t / h, 21 white mill capacity 8-10 t / h, 34 rice polishing machine capacity of 8-10 tons / h, 10 colored rice separator capacity 8 tons / h.

  • High tech color sortexes

    High tech color sortexes

    Using 10 advanced color sortexes with large production capacity  about 8 Tons/hour per each machine

  • Means of transport

    Means of transport

    To meet the best price and the fastest delivery time for customers, our company has invested high tech machines, containers, trucks to reduce production costs, save time

  • Rice quality

    Rice quality

    Stringent purchasing standards and quality controls with consistent blending and preparation of rice stocks ensures a high uniform quality, safe rice.

    All our consignments are inspected by reputation inspectors such as CIC, SGS, Vina Control,....

  • Rice Storage

    Rice Storage

    Warehouse and Silo system with an area of ​​70,000 m2 contains approximately 100 000 tons of rice

  • Staff

    Staff

    Our staff with experience, professional  and enthusiasm will bring satisfaction for you

  • Staff

    Staff

    Along with staff always smile, serve customers in the best way

Products

TYPE OF RICE

WHITE RICE:

White rice belongs to the long grain category. It is also known as polished rice or fully milled rice because most of the outer layers- the husk and the bran layer are removed from the kernel, through the milling process.

 

JASMINE RICE:

Jasmine rice, also called fragrant rice or “Hom Mali” rice,. Jasmine rice belongs to the Indica (long-grain). The grains of Jasmine rice appear silky, smooth, and shiny. When cooked, Jasmine rice produces an elegant aroma

 

BROWN RICE:

Similar to White rice, Brown rice belongs to the Indica (long-grain) category. The only difference between these two varieties is the milling; milling removes both the husk and the bran layer of the kernal. Through the milling process, Brown rice becomes White rice. As a result, in Brown rice, only the husk is removed while the bran layer remains. Because of the brand layer, Brown rice contains more nutrients than White rice. In particular, Brown rice is very high in fiber and vitamin B.

 

GLUTINOUS RICE:

Glutinous rice, also called sticky rice or sweet rice, consists of amylose and amylopectin starch. With a chalky white texture, glutinous rice is often used in producing starch and flour.

 

BROKEN RICE:

During the milling process, broken rice is separated from the White rice, whose  shape remains intact. In other words, broken rice is the damaged White rice and is normally used in animal feeding or other food & beverage processing, such as beer brewing and flour processing. A grain of broken rice gives a low fiber texture and low nutrient level, while retaining its high energy content.

 

 SHORT ROUND RICE:

Short-Grained rice belongs to the Japonica (Short Grained) category and has a short, round, and plumpy kernel. When cooked, short-Grained rice stick together, although not as much as glutinous rice.

 

MEDIUM RICE:

Typically medium grain rice is slightly wider than long grain rice, but also shorter, about six millimeters per inch is a good average guess. Usually the rice is about three times as long as it is wide; thus width of these grains tends to measure approximately two millimeters.medium grain rice is slightly wider than long grain rice, but also shorter, about six millimeters per inch is a good average guess. Usually the rice is about three times as long as it is wide; thus width of these grains tends to measure approximately two millimeters.

 

PADDY:

Paddy is the most original form of a rice kernel. After the harvest, rice is separated from the ear into individual grains. After drying, the end result is the Paddy, whose kernel is still inside the hull. After the milling process, the out hull is removed, along with the bran layer. And the end product becomes White rice

 
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