Shafi Gluco Chem is vertically integrated and owns its own organic rice fields. It produces a wide range of Rices including the Basmati, Long Grain, Broken and Parboiled Rice.
Basmati rice is a type of long-grained rice that originates from the Indian regions. Available in Brown Rice and White Rice types, Basmati Rice has its own unique aroma and a dry consistency, making it a popular choice in many countries. The rice itself has a unique, spicy aroma, is gluten-free and low in fat content. Basmati rice improves with age, and is dependent on its nature for its unique traits.
At SGC, we take ownership of the process from start to end by sourcing the rice kernels from our own fields, allowing us to maintain quality levels and adhere to local and international standards.
Long Grain Rice:
At SGC we produce two variants of the Long Grain Rice, the Long Grain Brown and the Long Grain White.
Long Grain Brown Rice is whole grain rice with the outer hull removed. Unlike white rice, the Long Grain Brown Rice has its germ and bran layers on, which contain most of the nutritional values, thus allowing it to be an excellent source of minerals and dietary fiber.
At SGC, our Long Grain White Rice consists of long, slender grains that make it an ideal all-rounder for a number of applications and everyday use. The grains remain separate and the rice is light and fluffy, allowing it to absorb flavors. The Long Grain White Rice is delicately processed to remove the husk, germ and bran layers, followed by a polishing process that results in rice kernels with a white, shiny appearance.
Broken rice is fragment of rice grains, broken in the field, during drying, during transport, or by milling. Mechanical separators are used to separate the broken grains from the whole grains and sort them by size. Broken rice as nutritious as the equivalent unbroken rice. It retains a high energy content and has more chewy texture.
Parboiled rice, also known as converted rice, consists of rice kernels that have been partially boiled in the husk. The kernels are soaked through a steaming process and the germ and bran is removed right after. Partially boiling the rice helps thicken the starch. This is also the stage where nutrients can be added to the kernels to enhance their properties further. The final result is a type of fluffy rice that is rich in nutrients, has high starch content, and does not stick together while cooking.