The family business takes care of the whole production process, from cultivation in the paddy field to rice drying and processing with bleaching stones in the company rice mill up to careful packing.
The rough rice, or paddy rice, enters the rice mill after being stored in the silos for about 60 days. After several stages of processing, the brown rice undergoes only 2 processing stages within our Minghetti “Amburgo” conical whitening machines.
The rice, thanks to this old method of processing, is only caressed, thus keeping intact all the organoleptic and nutritional properties.
Every grain that comes out of the rice mill is superior in every single way.
When the brown rice reaches the whitening machines, it begins to be worked gently and slowly; the grains are only “caressed,” thus keeping intact all their elements. Through this slight abrasion, the germ remains naturally attached to the grain and the rice takes on an amber colour.
The germ represents the true vital centre of the rice, a source of great nutritional content contained especially in all in the outer layers and a guarantee of great quality.
The importance of its amber colour, however, lies within the quality of the grain itself, as this is actually more intact and uniform, and therefore more natural and healthier at the same time, withholding its texture and firmness.