Introduction
Rice, often referred to as the “staple of staples,” holds a significant place in the world’s diet. However, before rice can grace our plates in its polished, pure form, it must undergo the intricate process of rice milling.
This journey involves the removal of husk and bran layers, ultimately yielding a white rice kernel free of impurities. In this blog, we embark on a comprehensive exploration of the various rice milling processes and methods that contribute to this culinary transformation.
Categories of Rice Milling: Village vs. Commercial Mills
Rice milling is categorised into two primary segments: Village Rice Mills and Commercial Mills. Let’s distinguish between the two:
Village Rice Mills:
These mills are primarily utilised for milling paddy on a smaller scale, often by farmers for their home consumption. The focus here is on convenience and personal consumption, making them more akin to community-driven operations.
Commercial Mills:
Commercial rice milling, on the other hand, is a more extensive and sophisticated process. It involves milling rice to a level where all husks and stones are meticulously removed, resulting in a polished, market-ready product. Commercial mills aim to minimise grain breakage and meet the high-quality standards demanded by consumers.
Multistage Rice Milling Process
Within the realm of commercial rice milling, a multistage process is employed to achieve the desired level of quality. This multistep approach is designed to enhance not only the appearance but also the nutritional value of the rice. Let’s explore the key stages of this process:
Pre-cleaning Method:
High milling recoveries hinge on effective pre-cleaning, as failure to do so can lead to dust formation and hinder airflow through the rice grains. De-stoning is an essential part of this stage, where gravity separators or de-stoners are employed to eliminate unwanted stones from the rice. The process involves sieving rough rice through a series of screens and a closed-circuit aspiration system.
De-Husking:
De-husking is the process of removing the outer husk from rice grains. This is achieved by directing paddy into a pair of rubber rolls that rotate in opposite directions at varying speeds. The resultant horizontal inward pressure generates a shear force on the hull’s surface, effectively removing the husk. This step is also known as husk aspiration.
Paddy Separation:
Distinguishing between brown rice and paddy is crucial to the milling process. The smoother surface of rice grains and the rough texture of paddy make this differentiation possible. Paddy separators leverage this difference to separate brown rice from paddy.
Whitening & Polishing:
To achieve the desired whiteness and polish, a humidified rice polisher is employed. The extent of whiteness is influenced by factors such as the radial velocity of stone wheels, grid size of the stones, and external pressure on the outlet chamber of the whitening machine.
Weighing and Bagging:
After undergoing the rigorous milling process, the rice is accurately weighed and meticulously packaged for sale in the market. Specialised weighing and bagging machines ensure precision and efficiency.
Conclusion: A Culmination of Precision and Expertise
The art of rice milling involves a delicate interplay of techniques and methods, each contributing to the quality, appearance, and nutritional value of the final product.
Village rice mills cater to local needs, while commercial mills aim to meet global standards, providing consumers with polished, pure rice.
The multistage process, from pre-cleaning to weighing and bagging, underscores the importance of precision and expertise in the rice milling industry. Whether you seek rice for personal consumption or commercial distribution, understanding these processes can enhance your appreciation for the journey from paddy to plate.
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