domstat.net

Website loading time

during the test: 0.3 s

cable connection (average): 0.33 s

DSL connection (average): 0.36 s

modem (average): 1.91 s

HTTP headers

HTTP/1.1 200 OK

Date: Tue, 18 Oct 2011 10:55:58 GMT

Server: Apache/2.2.19 (Unix) mod_ssl/2.2.19 OpenSSL/0.9.8e-fips-rhel5 mod_auth_passthrough/2.1 mod_bwlimited/1.4 FrontPage/5.0.2.2635 mod_jk/1.2.30 mod_perl/2.0.5 Perl/v5.8.8

Last-Modified: Mon, 02 Aug 2010 15:38:13 GMT

ETag: "2c07f6-2cf9-48cd8fd0aa340"

Accept-Ranges: bytes

Content-Length: 11513

Connection: close

Content-Type: text/html

Information about DNS servers

Received from the first DNS server

Request to the server "harimasa.com"
You used the following DNS server:
DNS Name: ns1.rwsgold.com
DNS Server Address: 66.240.233.54#53
DNS server aliases:

HEADER opcode: REQUEST, status: NOERROR, id: 34484
flag: qr aa rd REQUEST: 1, ANSWER: 5, AUTHORITY: 0, ADDITIONAL: 3

REQUEST SECTION:
harimasa.com. IN ANY

ANSWER SECTION:
harimasa.com. 14400 IN MX 0 harimasa.com.
harimasa.com. 86400 IN SOA ns1.rwsgold.com. jpgarza.rwsinternet.com. 2011081702 86400 7200 3600000 86400
harimasa.com. 86400 IN NS ns2.rwsgold.com.
harimasa.com. 86400 IN NS ns1.rwsgold.com.
harimasa.com. 14400 IN A 66.240.233.54

SECTION NOTES:
harimasa.com. 14400 IN A 66.240.233.54
ns1.rwsgold.com. 14400 IN A 66.240.233.54
ns2.rwsgold.com. 14400 IN A 66.240.233.54

Received 210 bytes from address 66.240.233.54#53 in 72 ms

Received from the second DNS server

Request to the server "harimasa.com"
You used the following DNS server:
DNS Name: ns2.rwsgold.com
DNS Server Address: 66.240.233.54#53
DNS server aliases:

HEADER opcode: REQUEST, status: NOERROR, id: 40262
flag: qr aa rd REQUEST: 1, ANSWER: 5, AUTHORITY: 0, ADDITIONAL: 3

REQUEST SECTION:
harimasa.com. IN ANY

ANSWER SECTION:
harimasa.com. 14400 IN MX 0 harimasa.com.
harimasa.com. 86400 IN SOA ns1.rwsgold.com. jpgarza.rwsinternet.com. 2011081702 86400 7200 3600000 86400
harimasa.com. 86400 IN NS ns1.rwsgold.com.
harimasa.com. 86400 IN NS ns2.rwsgold.com.
harimasa.com. 14400 IN A 66.240.233.54

SECTION NOTES:
harimasa.com. 14400 IN A 66.240.233.54
ns1.rwsgold.com. 14400 IN A 66.240.233.54
ns2.rwsgold.com. 14400 IN A 66.240.233.54

Received 210 bytes from address 66.240.233.54#53 in 72 ms

Subdomains (the first 50)

Typos (misspells)

Location

IP: 66.240.233.54

continent: NA, country: United States (USA), city: San Diego

Website value

rank in the traffic statistics:

There is not enough data to estimate website value.

Basic information

website build using CSS

code weight: 11.24 KB

text per all code ratio: 22 %

title: hariMASA

description:

keywords:

encoding: utf-8

language: en

Website code analysis

one word phrases repeated minimum three times

two word phrases repeated minimum three times

three word phrases repeated minimum three times

B tags

U tags

I tags

images

headers

H1

H2

El Maíz

H3

El Maíz

H4

El contenido de esta página requiere una versión más reciente de Adobe Flash Player.

H5

H6

Nuestra planta tiene una capacidad instalada de 80,000 toneladas anuales de producción.

Primero seleccionamos cuidadosamente el grano cuidando que éste cumpla con todas las normas de calidad.

Acto seguido se le enfría y cierne para llegar al punto del proceso donde se adiciona aditivos, conservadores, texturizantes dependiendo los requerimientos del nuestros clientes, concluyendo con esta última fase todo el proceso industrial, para culminar en el área de empaque, ya convertido en nuestro producto final: Harina de Maíz, HARI MASA

Our plant has an installed production capacity of 80,000 tons per year.

First we very carefully select the grain adhering to the highest quality norms.

Immediately cooled and sifted, it is at this point where additives, preservatives and texturizers are added depending on our clients requirements, this last phase is the end of the whole industrial process and is finally packaged as our final product: Corn Masa Flour HARI MASA.

According to market needs we offer a wide variety of masa flours, depending on their granulometries, colors, yield, texture, softness, resistance, and shelf life required in the final product for use and consumption.

The next step is the nixtamalization process, consisting of cooking the grain with water, lime and vapor, obtaining what Aztecs then called “nixtamal”, or cooked grain. Once nixtamalized it rests , goes through the grinding process, and is then dehydrated.

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