SLWR_Process

Retail Food Service Custom Blends Private Label

1. Canadian wild rice grows naturally in the lake of Saskatchewan, Manitoba, and Northwest Ontario. Transported from the field to Shoal Lake Wild Rice processing facility in Keewatin, Ontario. 2. Wild rice is cured by aerating daily to cool the grain. It is spread over the conveyor belt, sprayed with a fine mist of cold water, and then dropped into another holding bin. 3. When the rice is cured and ready to be roasted, it is dumped into a cart (approx. 500 lbs.) and loaded into the roasters for 2 hours. 4. A hood is in place during the first hour of roasting to gelatinize the starch in the kernels and kill bacteria. During the last hour of roasting the kernels are dehydrated to 7-10 % moisture level for stable storage levels. An infra-red laser temperature gun is used to determine when the wild rice is ready to be pulled out of the roasters.

5. The hot roasted wild rice is dumped into a transfer bin. This is the beginning of continuous-flow operation to the finished product. 6. The roasted kernels are delicately separated from the chaff in the hullers. The roasted wild rice passes through cyclone & vibrating aspirators, a series of magnets, continuous-flow hullers, graders and then the gravity table for final grading of kernels by size. 7. Clean wild rice is graded by various sizes to meet the customized specific requirements and guarantee customer’s satisfaction. 8. Bulk wild rice is stored in our secure warehouse, packaged and shipped as the order are received.

Shoal Lake Wild Rice Grp 525, RR5, Box 30 Winnipeg, Manitoba Canada R2C 2Z2 Telephone: 204-989-7696 or 1-866-989-7696 Fax: 204-943-4719 Email: [email_address] Website: shoallakewildrice.com

SLWR_Process

by SLWR on Sep 03, 2009

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SLWR_Process — Presentation Transcript