HIGH QUALITY RICE TESTING LAB We have high quality lab standard such as physical test, chemical test and sensory test for ensure that we offer the best quality for you.
Physical Test
GRAIN TEST
It is one test from rice standard manual check.
CLEANNESS
For ensure about cleanness by follow the laboratory standard checklist.
MOISTURE TEST
We accept only the products that have moisture not over 14% which is good condition for preservation
WHITENESS TEST
Use calibrated whiteness meters as per customer requirement.
PURITY TEST
Sampling test and use starch structure method.
Chemical Test
PURITY TEST
Use lodine test method for certify the rice purity
FRESHNESS TEST
Use pH test method for certify the harvest time.
DNA Test
DNA TEST
Our Jasmine Rice (Thai Hom mali Rice) use 48 hrs. for DNA Testing by Government Laboratory.
Sensory Test
Test in control environment both humidity and temperature by cooking in calibrated rice cooker for check appearance, small, volume, taste and softness.
• Appearance
• Smell
• Volume
• Taste
• Softness
HIGH QUALITY RICE TESTING LAB We have high quality lab standard such as physical test, chemical test and sensory test for ensure that we offer the best quality for you.
Physical Test
GRAIN TEST
It is one test from rice standard manual check.
CLEANNESS
For ensure about cleanness by follow the laboratory standard checklist.
MOISTURE TEST
We accept only the products that have moisture not over 14% which is good condition for preservation
WHITENESS TEST
Use calibrated whiteness meters as per customer requirement.
PURITY TEST
Sampling test and use starch structure method.
Chemical Test
PURITY TEST
Use lodine test method for certify the rice purity
FRESHNESS TEST
Use pH test method for certify the harvest time.
DNA Test
DNA TEST
Our Jasmine Rice (Thai Hom mali Rice) use 48 hrs. for DNA Testing by Government Laboratory.
Sensory Test
Test in control environment both humidity and temperature by cooking in calibrated rice cooker for check appearance, small, volume, taste and softness.
• Appearance
• Smell
• Volume
• Taste
• Softness