Item No.
|
Processing flow
|
Description
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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
|