Rice Process
Procurement
The basmati paddy is procured from the region where the soil composition is
rich and unique with the climate especially conducive. This gives basmati
delicate texture, flavor and aroma.
The paddy purchase experts keep a watchful vigil on paddy fields from seed
sowing till the farmers harvest the paddy. This ensures that sufficient
quantity as per quality expectations is available for you
The Pre-harvest survey enables to make an appropriate procurement strategy.
We buy paddy that is top class quality and above all a value for the money.
The purchased paddy is sampled and checked repeatedly to ensure 100% purity
level. No compromise is made on purity at any cost. Each and every bag that
arrives at the factory is probed for purity and physical defects.
Cleaning
Paddy Cleaning
The accepted paddy from mandis first goes through a cleaning process. The
cleaners thoroughly dry rinse the paddy for any kind of farm trash in it.
The rejections from cleaners are carefully examined for any kind of material
loss. The in-process quality control ensures that no farm trash is found in
the output.
De Stoning
Immediately after the cleaning process, the paddy passes on to de-stoning
process. In this, the stones, which cannot be removed by cleaners, are
removed by specific gravity differentiators. This ensures removal of any
mudball, stone, ferrous and nonferrous substances coming from the farm.
Magnetic Separation
Any surface adherients or external ferrous material is removed from the
paddy by electromagnetic separators drum. Paddy is evenly spread out in a
thin layer over a magnetic drum resulting in ferrous material separation.
Paddy Separation
The lighter paddy varieties are separated from each other by specific
gravity differentiation principle. Very slowly and gently, the output of the
dehusker is fed into this machine. A unique eccentric vibration of the table
afloats the lighter paddy over heavier rice and broken paddy being rougher
travels in the opposite direction against slope resulting in a very
efficient separation. The paddy from this machine goes back for rehusking.
Demoisturising
Paddy is uniformly dried and processed through dryer to reduce moisture
content and then stored in warehouses for maturing.
addy arrivals from the farm may have moisture content upto 18%. The paddy
storage or drying takes place at 13% moisture content. For drying, the paddy
is fed from the top of the dryer and hot air is passed into the dryer in a
cross flow. The hot air slowly and uniformly caresses the paddy till it
attains the requisite moisture content.
During paddy drying, care is taken to ensure smooth and uniform drying
without damaging the paddy kernel or causing the formation of external
fissures. Depending upon the amount of moisture that needs to be removed,
the paddy may have to pass through the dryers once or twice.
Storage
Storage For Long Terms
The paddy is stored for a minimum of 8 months before milling. During this
time, it should be carefully preserved to retain its unique physiochemical
characteristics. Our strong team of storage technologists ensure that the
paddy doesn't get infested and guard it from any kind of deterioration.
Paddy stored for long term is invariably exposed to climatic adversities
e.g. extreme summer and winter and monsoons. It requires a great deal of
effort to safeguard the paddy.
Dehusking
It is a process to remove the non edible husk of the paddy to get brown
rice. Husk is removed by shearing force which is created by the relative
speed of two rubber rolls revolving in opposite direction. Deliberately low
de-husking efficiency is maintained for achieving the lowest possible
breakage from this machine. This process leaves behind some paddy in the
output of this machine, which is removed in the paddy separation process.
To husk the paddy delicately, very soft rubber rolls create a shearing
force that is just sufficient for the process.
Polishing
Utmost care is taken for consistent whiteness at all the stages of
polishing. This makes sure that the endosperm of the rice kernel is still
intact with a very strong and thin bran layer. This bran layer retains
maximum amount of aroma evolving compounds in it. It also gives extra
protection to the rice kernel to prevent breaking during cooking. Moreover
this polishing process is designed in such a way that rice kernel's delicate
tip ( nakka ) remains intact even if rice passes through abrasion or
friction.
Maximum amount of care and effort goes in to this process as it is the
stage in which the rice quality is defined.
Grading
Rice Grading
During de-husking and polishing, rice breakage takes place which is
inevitable. The broken rice can be separated through sieves and length
graders.
Color Sorting
Highly sophisticated Color Sorting machines view each and every grain on an
individual basis for any color deformation in the rice, colored stones or
glass, white stones, transparent glass, ferrous, nonferrous material.
Quality Control
In addition to stringent quality control measures that are taken throughout
the milling process, We employs additional checks at the end of the process.
Tristar rice is again checked for broken and damaged kernels, as well as
graded to meet International Standard
Packaging
Packaging for Tristar Rice is done in a fully automatic plant. This ensures
perfect condition on opening - sealing out weevils and other impurities,
sealing in aroma and freshness, our packaging facility allows us to pack
polyethylene, multiwall paper, woven polypropylene, jute, and cotton once
the rice is packaged, it is palletized and ready for shipment to a buyer’s
destination
