Surgital Is in the Service of Rice

Surgital

Surgital, the custodian of cutting-edge know-how about the pasta pre-cooking process, leverages its knowledge to create rice dishes. The Company has launched three types of rice at Cibus 2018, Carnaroli, Vialone Nano and Ribe Parboiled, all offered to catering professionals in a natural pre-cooked version, ready to be reconstituted in a variety of methods: boiling water, microwave oven and steam, or directly in the pan. The rice enhances the Pastasì® Soluzioni Express line, which up to now included only pasta dishes.

Considered a true art, the process of cooking rice is the right mix between the inspiration that brought it to the company by relying on the best technologies available on the market, and the necessary technique to apply it every day in the factory. The production facility is the result of an important investment and is a major step in the production chain: for rice, we use an immersion drum cooker which relies on a probe to monitor the constant level of starch in cooking water, in order to keep it always clean. In this way, we obtain “al dente”, never gluey rice with unaltered organoleptic properties, thanks to a technology conceived to preserve all characteristics of fresh products.

At the end of the pre-cooking phase, the rice is cooled in a cold water cooker which lowers the temperature before deep-freezing, thus avoiding thermal shocks that could damage it. The cold-air jet deep-freezing process that keeps the product in motion while it is being frozen is also innovative, since it guarantees an optimal IQF process. The result is a product with decidedly superior and unique characteristics, that allows us to offer exceptional quality with reduced preparation times and improved food cost control.  The deep-freezing per single rice grains also allows using only the amount needed, thus avoiding any waste.

The new Surgital rice is offered in three types: Carnaroli, rich in amylose and thick, capable of absorbing liquids well for exceptional cookability, preferred by chefs for the preparation of risottos and gourmet dishes; Vialone Nano, medium-sized semi-fine, round and semi-long, which perfectly captures condiments, suitable for any type of preparation; and, Ribe Parboiled, a long rice more suitable for salads and cold dishes. Parboiled means “partially boiled”, a treatment method that preserves the content of vitamins and minerals, also ensuring that the rice never overcooks.

 

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