Process

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Process

Chahunmukhi Global has established itself as one of the largest privately owned rice exporters in the country.

As an ISO 22000:2005 company, and a Govt. recognized trading House, CMG Pvt. Ltd. is today one among the largest millers and exporters of finest qualities of Basmati Rice and Non Basmati Rice, holding a significant market share worldwide. The company is based at Delhi , which is by far the biggest growing and trading centre of Basmati Rice in the world.

As rice forms the basic primary processed product obtained from paddy it needs to be further processed for obtaining the final finished product- a superior quality of fine grain Basmati or non-Basmati rice.

CMG Pvt. Ltd. devotes itself to the scientific development at each and every stage of the manufacturing process – this reflects our firm commitment to quality and customer requirements.

Some basic rice milling processes that are optimally handled at CMG Pvt. Ltd.:

  • When paddy is brought into the mill it can contain foreign material such as straw, weed, seeds, soil and other foreign material. If these are not removed prior to hulling the efficiency of the huller and milling recovery are greatly reduced.

    The first separation is done by scalping or removing the objects that are larger than the grain.

    The second separation retains the grains but allows broken grains, small stones and other foreign objects like weed seeds to pass through.


    A simple pre-cleaner used in rice mills usually contain an oscillating double screen bed with an aspirator. The air aspirator sucks out dust and the light empty grains. Air dampers are provided and have to be adjusted to prevent the good grain from being sucked out.

  • This process removes foreign materials that are of the same size as the rice grains, introduced into the rice during harvest or handling. This is done by using a gravity separator known as a de-stoning machine. As the stones or other dense particles are heavier than the rice grains, the forced air flow through the machine causes the rice grains to float on a cushion of air just above the screen. This then enables the screen to carry the denser stones up the screens where they get discharged through the chutes. This thus ensures the removal of all stones from the rice grains.

  • Traditionally, husking, or de-husking was done using mortars and pestles, but in today's modern times, it is done by passing the grains between two abrasive surfaces that are moving at different speeds.

  • The steel huller removes the husks and whitens the husk in one pass. Paddy is fed into the machine and is passed through a revolving steel shaft and a cylindrical-shaped mesh screen.

  • This machine has two steel discs, which have an emery coating. Resistance between the emery surfaces on the discs removes the husk leaving the brown rice kernel. Brown rice and husks are then deployed across the circumference over the revolving disc and then find their way out through an outlet. Huller efficiency in this machine is around 85 to 90%.

  • After separating the husk and paddy, the husk is removed by suction (aspirated) and then transported to a storage dump outside the milling plant.

  • The output that is received from the huller is a mixture of paddy rice, brown rice, husk, bran and broken paddy. Lighter material like husk and brand are aspirated by the huller. The remainder is sent into the paddy separator where the unhulled paddy rice is separated from the brown rice.

  • White rice is produced from brown rice by removing the bran layer and the germ. The process used to whiten brown rice can be classified as 1) abrasive and 2) Friction.

    1) Abrasive:

    In this process the grain is whitened by the abrasive action of the rice kernel passing through a moving abrasive surface and stationery screen.



    2) Friction:

    Grain kernels in this method are forced against each other and a metal screen by a steel-ribbed cylinder rotating inside a metal-plated cylinder. This frictional force removes the bran layer from the grain, whitening the rice in the process.

  • Rice is then passed through polishing machines that are connected in a series. 'Mist' polishing sometimes forms the last process of polishing, wherein a fine mist of water with the dust retained on the whitened rice helps to improve the luster of the rice without reducing the yield.

  • The rice is then accurately weighed and then labeled suitably. The modern mechanical weighing system allows for a very accurate and speedy weighing process.

  • Parboiled rice or converted rice is rice that has been partially boiled in the husk. The 3 steps in parboiling are soaking, steaming and drying. These steps make rice easier to process by hand, boosting its nutritional profile, while changing its texture. Parboiling drives nutrients, especially thiamin from the bran to the endosperm, hence parboiled rice is almost similar in nutritional value to brown rice.

Did you know ?

Rice is produced in every continent in the world except Antarctica!

The word rice in Chinese also means 'food'!

The total percentage of fat in a 1 service size cup of white, long-grained, regular cooked rice is just 1%!

Types of rice
  • Basmati Rice (White)

    It's an aromatic, long-grain, slender and non-glutinous rice from India and Pakistan. When cooked, it swells only lengthwise, resulting in long slender grains that are very dry, light and separate—not sticky.

  • Wild Rice

    Not technically rice, this grass seed has a squeaky shell and a robust taste. It's often sold blended with long-grain brown rice. Available in all grades, wild rice has a rich, complex flavour, maximum crunch and a striking appearance.

  • Arborio Rice

    Arborio rice is short, fat-grained rice that is traditionally grown in Italy and used to make risottos. The grains have a more tan colour with a characteristic white dot at the center of the grain.

  • Black Rice

    Black in colour when raw, deep purple when cooked - Black rice was once reserved for the ancient Chinese emperors, earning it the name "forbidden rice." It has a deep, nutty taste —and is high in fibre. It is rich in amino acids and high in vitamins and minerals such as iron, potassium and magnesium.

  • Brown Rice

    Brown rice is unpolished rice, milled to remove the hull from the kernel but retain the rice bran layer and the germ, which give it a nutty flavour and chewy texture. It also has a lower glycemic index and is more nutritious because the bran contains most of the vitamins, minerals and fibre rich in minerals and vitamins, especially the B-complex vitamin group.

  • Long Grain Rice

    "Long-grain" means a rice kernel is three to four times as long as it is wide, whereas short-grain rice is almost round. Long grain rice is usually described as rice that is about four or five times as long as it is wide. Though likely first cultivated in and around India, this rice is used in most of Asia.

  • Parboiled Rice

    Parboiled rice is rice that has been partially boiled in the husk. It is the most nutritious.The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile and change its texture.

  • Red Rice

    A number of different rices are referred to as "red rice." In most cases, an unhulled or partially hulled rice which has a red husk, rather than the much more common brown. It has a nutty flavour and a high nutritional value. It's often labelled as "Bhutanese red rice" or "cargo rice". Studies on red yeast rice also seem to suggest that it may help fight harmful cholesterol.

  • Unpolished Rice

    The rice that is not polished after removing the outer layer is called unpolished rice or brown rice. All the nutrients continue to remain in the unpolished rice whereas you don't find any of them in the polished rice. By polishing all the useful ingredients are lost leaving only the Carbohydrate.