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Rice Polishing Rate Determines The Purity And Use of Rice

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    Polish rice with a Rice Polisher(LIANGGONG) to remove odorous proteins and fats present in the grain, so that the processed rice and other foods are closer to the pure starch. Basically, the more the grain is polished, the more odor it will be.

    The rice polishing rate (fine grinding / fine rice blending) measures the degree of polishing of the rice. For example, a polishing rate of 70% means that 70% of the original rice grains are retained and 30% are polished off. When the polishing rate of rice is low (that is, a large amount of rice is polished off), the rice grains are easily broken, so more care, effort and time are required to pay attention to the polishing process of the rice. It is also often expensive due to the large amount of waste and the ability to produce only a small amount of purely pure starchy rice.

    However, this does not mean that the grain polishing rate is lower than that of the high polishing rate. In the case of sake brewed with rice, sake with a high proportion of starch tastes like food, and it has recently become more popular with the public. The proportion of glutinous rice glazing determines the classification of sake, and the classification of sake, such as Ginza, is one of the factors that determine the taste and aroma of sake.

    High polishing ratio (greater than 60%): salty, granulated, rich grain, more prone to heat; low polishing rate (less than 60): clean, light, more inclined to cold.

    Click Rice Whitener to learn about more information.