Paddy Cleaning and Paddy Husking Process Introduction

Paddy is the raw format of Rice. Selection of paddy is a process where a rice mill should devote most of its energies, expertise and time. Quality of final product largely depends upon the paddy used. Before paddy is purchased, it is subjected to pass through various tests. This includes inspection and tests for moisture contents, kett-test, field admixture etc. Samples are then processed in the mini mill to determine yield, and after-cooking characteristics. Only the best quality is purchased for the processing at Rice Mills.
 

The original process of Milling starts with the cleaning of rice. This is a multi-step process where foreign material like soil, straws, , stones, paddy and other particles are removed from the rice. To get the accuracy in purified rice, High performance pre-cleaners and classifiers are used.
 

Paddy is then brought in to paddy sheller where brown rice is produced after cleaning, de-husking and grading. In brown rice, only the outer husk is removed, leaving the germ and bran layer, and retaining most of the nutritional value.