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Basmati Rice Manufacturing Process

Basmati Rice is a variety of rice, which is particularly grown in the Punjab area
of India. Basmati Rice is characteristically longer than other forms of rice.
Whats more, it is known to possess a unique aromatic smell. This smell is due
to the presence of a chemical compound known as 2-acetyl-1-pyrroline.
Although this chemical compound is found in various types of rice, Basmati
Rice comprises 12 times of the compound as compared to other types of rice.
Basmati Rice is of Two Types : White Basmati Rice and Brown Basmati Rice.
Both the types differ in nutritional value and appearance.
Basmati Rice Manufacturing Process is similar to that of other rice types. Let us
take a look at the Basmati Rice manufacturing process:
When the plants of Basmati Rice ripens in around 3 months, the harvest is
ready. The fields can be harvested by hands or by machines, depending upon
the size of the operation. Brown Basmati Rice can be obtained just after
harvesting, all it needs is a some cleaning and hulling.

Around 20 percent moisture is found in Basmati Rice at the time of harvesting,
which must be removed in order to proceed further. The moisture is removed
by drying out the harvest. The drying can be done with the help of artificially
heated air or by simply utilizing sunshine.
Hulling is a process in which the dried rice is rolled on with machines. With the
help of rolling action, the hull is loosened and eventually removed from the
rice. The hulled grains are separated from unhulled grains by shaking the
kernels. The heavier unhulled grains get separated from lighter rice.
Brown rice is more prone to getting spoiled and this is why brown rice is
converted into white rice. Milling includes two stage hulling in which the bran
layer is efficiently removed from the rice.After the removal of bran layer, rice id
further polished to make it look more presentable.

The polished rice lacks certain nutrients and vitamins. The polished rice is here
replenished with some important nutrients and vitamins to make it more
suitable for consumption.
Once these stages are finished, we are left with pure eatable rice grains. These
grains are then packed into batches and processed for transportation to
different retailers. The packing makes sure that the rice does not get spoiled
while storing or transportation.

Manufacturing Process
Rice is grown in the sprawling paddy fields that lies at the foothills of the Himalayas and the
valley of vindhyachal terrain which has special soil and climatic conditions on the mountain
foothills giving basmati its unique aroma and taste. The company processes Paddy Rice,
i) Pusa Basmati Rice: ii) 1121 Basmati Rice: We also process
1 ) Pusa raw white basmati rice. 1 ) 1121 Golden sella basmati rice. 1 ) PR11.
2 ) Pusa golden sella basmati rice. 2 ) 1121 White sella basmati rice. 2 ) PR14.
3 ) Pusa white/cream sella basmati rice. 3 ) 1121 Steam basmati rice. 3 ) Sugandha.
4 ) Pusa brown basmati rice. 4 ) Sharbati.
5 ) Pusa steam basmati rice. 5 ) Kranti.
Rice Processing
Processing of rice involves a nu
the time it reaches the rice

Step 1: As soon as rice arrives f

rubber roll sheller producing bro
stage, where the husk is remove
composition of

Step 2: Since there are three typ

rice and Parboiled Sella Rice, th
the type of rice to be produced.
husking the brown rice is milled
brown rice involves removal of
which are darker in colour an

Step 3: This step involves polis

polishing that determines the qua
polish,silky polish or regular pol
cleaner, brighter and shiny look. However, the Average Grain Length (AGL) is specified prior to the milling of rice
broken percentage - be it 1%, 2%, 5%, 10%, 25%, 100% broken or as desired by the buyer. Whereas Parboiled Sella r
pressure process prior to milling. In this case, rice is parboiled in the hull, which softens the kernel, allowing th
components to commingle. This is followed by the drainage of water and after that rice is carefully steam dried. T
through machines, which remove the hull and polish the kernels.