MJM Rice Mills (PVT) LTD being conscious of the quality,very carefully selected the most suitable machinery from Germany,Thailand,Japan& Pakistan. This combination has enhanced to produce the finest quality Rice.
MJM Rice Mills (PVT) LTD has independent reprocessing Plant of 5 ton/hour capacity as well ,which consist of pre cleaner,paddy separators,graders,de-stoners & mist polishers e.t.c .
MJM Rice Mills (PVT) LTD is also equipped with 3 colours sorters by the World Best colour sorting machines ” SORTEX” 2 serels from sortex London Germany stake Japan .
Husking
Husking is the process of separating the rice from the husk. Rubber roll and hullers are used to shatter the paddy to produce rice.
In detail…
Husking is the process of separating the rice from the husk. Rubber roll and hullers are used to shatter the paddy to produce rice. The husking of paddy produces different products, which include 55% Head Rice, 9% Broken Rice, 3.5% Powder Rice, 31.5% Husk and 1% Waste and Dust Particles. Different processes are used for separation of head rice, broken rice, rice powder, dust and bran. The husking unit operates approx 7 months in a year
In detail…
Polishing is the process of cleaning and polishing of brown rice (head / broken rice) to produce different value added rice products such as silky and non-silky rice. In this process various types of cleaners / polishers are used to give shine and silkiness to rice. In the current industrial practice, both the husking and polishing units are not operated at the same time due to certain reasons. After the husking operation, the brown rice requires a time of six to ten weeks for drying and conditioning. So, the brown rice is stored for a period of at least two months before taking it to the polishing process.
The proposed unit would polish (process) in-house rice obtained from the husking process and the remaining capacity would be used to provide rice-polishing services to other rice suppliers. The processed rice (both brown rice and polished rice) would be stored during the first few months of harvesting season, as the prices are generally lower due to oversupply of rice in the market.
The proposed project would mainly provide husking and polishing services to rice producers who do not own a husking and polishing unit. It is assumed that 90% of the husking machinery capacity would be utilized in providing husking services, while the remaining 10% of the capacity would be used to process the paddy rice purchased / bought by the entrepreneur himself.
Similarly, major portion of polishing service capacity will be used to cater for the polishing requirements of other companies, whereas, remaining capacity of the polishing machine would be utilized to process the rice obtained from husking of the purchased rice paddy, which is assumed as only 7% of the total polishing unit capacity. Two main varieties of rice paddy, namely Basmati and IRRI, would be purchased for husking and polishing.
The products produced from the husking unit include: Head Rice, Broken Rice, Powder and Husk. The head rice would be processed further by the polishing unit and the broken rice, powder and husk are sold into the market. The head rice obtained through the husking process is further processed in the polishing unit.
Processing
Polishing is the process of cleaning and polishing of brown rice (head / broken rice) to produce different value added rice products such as silky and non-silky rice.
Parboiling
Parboiling involves partial boiling of the paddy before milling in order to increase its nutritial value,
In detail…
Parboiling involves partial boiling of the paddy before milling in order to increase its nutritial value, to change the texture of cooked rice, and reduce the breakage in milling.
Parboiling is done in three steps: Soaking, steaming and drying.
Parboiling causes a gelatinization of the starch during the boiling and during cooling the amylase molecules re-accociate with each other and form a tightly packed structure. The kernels are harder and appear glassier after the parboiling process. The parboiling process moves micro nutrients contained in the bran, which is usually removed in the whitening process in the rice mill, to the endosperm. Parboiled rice is therefore more nutritious than white rice.
Parboiling also mends little cracks that might have developed in the endosperm during postharvet processing and therefore head rice recoveries of parboiled rice are higher.
Parboiled rice takes less time to cook and is firmer and less sticky when cooked.
1.5-KM, Muridkey Sheikhupura Road,Muridkey Muridkey-Pakistan.
mjmrice786@gmail.com
+923001481900
+92 37163100-(105)