Processing facilities

Rice Mill 

The harvested rice grains are allowed to gradually move onto the conveyor belts by opening gates at the ramp. These conveyors transport the grains to fill each soaking tank, which is hydraulically lifted to a near-vertical position. Once the tank is filled, it is lowered to a horizontal position. An automated process begins to flush out air from the tank with water for a few minutes. This is followed by a first stage of soaking, which concludes with draining excess water from the tank. The second stage automatically commences with more water entering the tank until the desired level is reached. After this stage, the water level is maintained for soaking for a duration of 35 to 50 minutes based on the quality of the rice grains. The excess water is drained again, and the soaking tank is moved to a vertical position for the soaked grains to be discharged into a chute below. Autoloaders positioned at the end of the chute gradually release the grains onto the conveyor belt below, which then transports them to the dehusker for dehusking.

Subsequently, the dehusked grains are conveyed to a polisher and then to a grading machine. At the polisher, the outer layers of the rice grains are polished, and at the grading machine, the grains are sorted based on size and quality. The polished rice is sent for packaging, while the broken grains are directed to the rice bran recovery station.

The rice husks are recycled within the mill.

Upon leaving the polisher, the rice contains some impurities and dust. During a process of cleaning and polishing, most of the impurities are removed, aided by a centrifugal purifier. The remaining traces of impurities are removed in a centrifugal separator.

Now the milled rice is ready for storage and further processing in the rice refinery and fractionation plant. There it is processed into various grades of polished rice and rice bran oil. The polished rice is then packed for distribution, while the rice bran oil is further processed into refined rice bran oil and rice bran wax.

Products

1. Brown Rice: Whole grain rice with the bran layer intact, containing essential nutrients like fiber, vitamins, and minerals.

2. White Rice: Refined rice with the bran and germ removed, resulting in a polished appearance and longer shelf life.

1. Rice Bran Oil: Extracted from the bran layer of rice, this oil is rich in antioxidants and has a high smoke point, making it suitable for cooking and frying.

2. Rice Flour: Ground rice grains used in various culinary applications, including baking, thickening sauces, and making noodles.

3. Rice Husk: The outer protective layer of the rice grain, used as a source of biomass energy, animal bedding, and insulation material.

4. Rice Bran: The outer layer of the rice grain, separated during milling, used as animal feed, dietary fiber, and in the production of rice bran oil.

5. Broken Rice: Fragments of rice grains broken during milling, often used in the production of rice flour, baby food, and rice-based snacks.

6. Parboiled Rice: Rice grains subjected to a steam pressure process before milling, resulting in firmer and less sticky grains with higher nutrient retention compared to regular milled rice.

1. Rice Bran Wax: A natural wax extracted from rice bran, used in various industries including cosmetics, pharmaceuticals, and food packaging.

2. Rice Bran Protein: A by-product of rice bran oil extraction, containing protein and fiber, used as a nutritional supplement and in food processing applications.

3. Rice Vinegar: Fermented rice-based vinegar used in cooking, pickling, and as a condiment.

4. Rice Milk: A non-dairy milk alternative made from milled rice, often fortified with vitamins and minerals, suitable for lactose-intolerant individuals and vegans.