Input Process

Rice milling is the primary process to transform paddy rice to good quality of white or brown rice that are suitable for personal consumption and food processing. Before milling, it is important to dehydrate until the moisture is less than or in the range of 13-15%, then the paddy rice will start to polish and become brown rice with germ following by white rice, as a consequence.

1. Clean the dry paddy to remove impurities such as straw, seed, dirt, dust and small stones from the husks.
2. Dehusk or removing rice husks off from the grain.
3. Polish rice by removing its outer layer or the bran of brown rice, leaving only clean and pearly endosperm. Rice bran consists of high oil content in its seed’s embryo, which is an essential ingredient for producing rice bran oil.
4. Use sieves that have various mesh sizes to separate the whole kernels from broken and head rice. For identification, head rice will be measured approximately 6/8 or less in a length, compared to the size of a complete whole kernel.