Item No. | Processing flow | Description |
1 | Cleaning | Remove the dust.stone and other impurities from the paddy |
2 | Soaking | Make paddy absorb enough water, during the course of starch pasting paddy must absorb above 30% water |
3 | Steaming/parboiling | To change the physical structure of rice and keep the nutrition, to increase the production ratio and make rice easy to store |
4 | Drying | The aim of drying is to make moisture reduced from around 35% to around 14% |
5 | Husking & separating | After soaking and steaming it will be very easy to husk the paddy and save energy |
6 | Rice hulling | Use the rice emery roller milling and horizontal rice miling machine to mill it. |
7 | Polishing & grading | Use the mist polisher to make the rice smoothly to increase the rice quality; |
8 | Grading | To separate different quality rice and separate broken rice from the good ones |
9 | Color sorting | To select the bad rice and other grains to ensure we can get high quality rice |
10 | Packing & sealing | To pack the rice into 5kg 10kg,25kg or 50kg/bags |