Advanced method of Rice Processing

Paddy is a raw form of rice which can't be consumed by human beings directly. So, it becomes necessary to process paddy to obtain cleaned rice, keeping the maximum nutrients and aroma of the rice intact.

We use the ADVANCED JAPANESE TECHNOLOGY to process the rice, which is done as follows:

Pre-Cleaning: Removing all impurities and unfilled grains from paddy.

Parboiling/Steaming: It helps in improving the nutritional quality by gelatinization of starch inside the rice grain.

Fine Cleaning: Removing impurities and unhealthy grains from dried paddy.

De-Stoning: Separating small stones from paddy.

De-Husking: Removing husk from paddy.

Husk Aspiration: Separating the husk from the brown rice.

Paddy Separation: Separating the un-husked paddy from brown rice.

Whitening: Part of the barn layer and germ from brown rice.

Polishing: Improving the appearance of milled rice by improving the remaining barn particles and by polishing the exterior of the milled kernel.

Grading:

Length Grading: Separating small and large broken rice from head rice.

Sorting: Separating discolored and black grains.

Weighing and Bagging: Preparing the milled rice for transport to the customer.