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 | To change the physical structure of rice and keep the nutrition, to increase the production ratio and make rice easy to store | ||||||
4 | Drying&cooling | The aim of drying is to make moisture reduced from around 35% to around 14% | ||||||
5 | Husking. | After soaking and steaming it will be very easy to husk the paddy and save energy | ||||||
6 | Milling | Use the rice emery roller milling and horizontal rice miling machine to mill it. | ||||||
7 | Polishing | 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 |