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Cho Heng Rice Vermicelli Factory Co., Ltd. in Samphanthawong | Online-store Cho Heng Rice Vermicelli Factory Co., Ltd. Samphanthawong (Thailand)

Cho Heng Rice Vermicelli Factory Co., Ltd.

+66 (2) 224-01-44
Contacts

Address

Thailand,  Bangkok (Krung Thep Maha Nakhon),  Samphanthawong,  494/15-16, Vanich 1 Road

Director

Manager

Phones of enterprise

management
+66
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Internet

About enterprise

Cho Heng Rice Vermicelli Factory Co., Ltd.

Established in circa of 1930's, Cho Heng Rice Vermicelli Factory Company Limited started out with production of rice vermicelli. The first factory was situated in Pathumwan district, Bangkok. After twenty years of operation in Pathumwan, our factory and company were moved to Pasricharoen district, Thonburi, to allow for growth in production. In the year 1972 the company again outgrew its facilities and moved the entire operation to its present site in Sampran, Nakhon Pathom. At that time, the company also began production of white rice flour and white glutinous rice flour. At present, the production plant of the company operates on 70 rai (28 acres) of land, employing approximately 1,400 staff and workers in the production of rice derivatives, namely, rice flour, glutinous rice flour, rice starch, waxy rice starch, modified rice starch, rice vermicelli, etc.
Products and services
Kanom Dokjork Flour
In stock 
Mix the flour with coconut milk, lime water. Add egg and sesame on the mixed flour and continue to blend them well together.
Group: Pasta
Kanom Chan Flour
In stock 
9 cups of refined sugar and 12 cups of concentrated coconut milk. Mix them well together and heat it up. Wait until the sugar is melted, then take it up and let it cool off. Use 1 pack of Erawan Brand ready made flour and knead the flour with the prepared sugar/coconut milk. Food coloring may be...
Group: Pasta
Kanom Krok Flour
In stock 
1 1/2 cup of coconut milk and 1 pack of Erawan Brand ready made flour. Mix them well together. Boil 2 cups of water. Pour the water onto the prepared flour and stir well. This is for making the filling.
Group: Pasta
Vermicelli
In stock 
Brabender viscograph ( 700 cmg. ) using 30 g. ( d.w. ) rice flour suspended in distilled water 450 ml. has approximate : Max Gelatinization temp. 70 o C Peak Viscosity at Gelatinization temp. - 450- 550 B.U Peak Viscosity after cooling to 50 o C - 400 - 500 B.U.
Group: Pasta
Glutinious Rice Flour
In stock 
The product is of white color and has natural smell of rice flour. There is no stuffy, rancid or undesirable smell. It is completely free of husks and any foreign substance. No other type of granules except for rice granules is in the microscopic appreance. The product consists of rice granules...
Group: Flour
Native Rice Starch
In stock 
The product is fresh, pure neutral taste. There is no rancid, mouldy or stale off flavors.
Group: Starch
Rice Flour
In stock 
The product is derived from whole grain rice, long grain rice, big broken grain rice or broken rice from which the husk has been removed.
Group: Flour
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A complete range of products and services Cho Heng Rice Vermicelli Factory Co., Ltd.. All information about Cho Heng Rice Vermicelli Factory Co., Ltd. in Samphanthawong (Thailand).