The Business Journey
History and the people
Life is full of opportunity. That is exactly how Rismel came to be. Sophia was fortunate to be a full time mother and loved every minute of it. She saw herself as privileged to be in this position. For a long time she invested in her children and husband who are the centre of her life.
Her husband is a successful entrepreneur and the manger of multinational company. Over the years they have moved a few of times, invested and started a relative amount of businesses. Sophia loves it when opportunity comes knocking on the door, and is always excited when opportunity and adventure arise.
She always longed to fully commit to a business venture, but with her family being her first priority this was challenging. As her children grew up…. doing exceptionally well, they became more independent and the opportunity for her to invest in herself prevailed. With the support and love of her family, she started the journey in finding this perfect business fit.
It wasn’t long before her dream came true and Rismel was born.
The Company in overview
Rismel means ”rice flour” in Danish.
An old factory which lies between the beautiful macadamia trees, forestry and grass hills just outside the town of White River, Mpumalanga was renovated.
After long and intensive research, the equipment for the rice mill was locally manufactured to support our local business development. Within the 700m2 facility, Rismel has a minimum capacity of 500kg per hour. Rismel started its’ operation early 2017, milling rice for the local food industry, while adhering fully to the stringent local and international health, hygiene and quality standards.
A brief journey of our product
Rice flour is made of raw ground rice or par-boil rice that is milled. Rice has been used as a source of food and for traditions since the early times of 2500 B.C. Rice originated in China and its surrounding areas, its cultivation spread throughout Sri Lanka, India and was passed onto Greece and areas of the Mediterranean.
Rice fields are carefully levelled with precision, GPS or laser-guided grading equipment, where possible, to conserve water. Thereafter fertilizer is added and shallow furrows are rolled into the field. Water is run into the fields to depths of about 5 inches. The rice seeds are then soaked and new-age farmers then load the rice into planes. These planes fly at about 100 mph and sew the fields from the air.
The heavy seed sink into the furrows and begin to grow. However, traditionally seedlings were planted by hand but this, as well as harvesting requires much more time and effort.
Rice grows rapidly, reaching a maximum height of about 3 feet. After harvesting the rice, it is dried. At the mill the hull is removed leaving only the brown rice. White rice is produced by gently removing the bran layers to leave just the inner pearly grain.
Rice flour is gluten free and are utilized in many products, such as rice noodles, to thicken soups and stews or as wheat flour in cakes and biscuits.
Rismel’s representatives travel the world to ensure the highest quality rice is imported from the best suppliers worldwide.
Bulk manufacturing for the local food industry forms the core business foundation of Rismel with the commodity supplied, being:
Par-boil rice flour