Sarwar Foods covering Acers of land with ample storage capacity and well equipped with latest technology to meet the international standards to produce optimum refined quality of rice. Our Processing Capacity is 15 M Ton/HR.
The basic goal of industrial rice milling is transforming paddy into white rice, while giving it a good appearance and selecting the best quality grain for human consumption. After rice is harvested it has a non-edible husk or hull surrounding the kernel. At the rice mill, all stalks and other foreign material are removed from the rough rice by a variety of specialized machinery. We have installed the latest technical equipment for milling of paddy into shiny little grains of rice. During this process, the harvested paddy is hydrated and then steamed, before drying. Once dried completely, the husk is removed to convert it into brown rice. It undergoes numerous processes of whitening, polishing, sorting and grading before packaging into various brands. The processes are briefly outlined .
At this stage foreign objects, such as Dust, Thrash, Birds & Insects excreta, Birds feather, Spider Web, Rings, Lockets, Jute String, Stones, Rubber & Metal particles are removed from the paddy.
Hulling consists of rubbing excessive husks off the cleaned paddy. After removal of husk, brown rice is separated from the husks though ventilation process and mechanical equipment leaving pure brown rice available for milling.
This stage is responsible for smoothing and brightening the surface of rice grain by a roll or series of rolls and removes the bran layer from the brown rice. The modern multi-break, vertical whiteners used for this process make use of both abrasion and friction to gently and efficiently convert brown rice to milled white kernels. The bran layer thus separated is removed by air ventilation. The process usually takes 2 to 3 cycles, depending on the required milling degree.
Milled rice is a mixture of different sizes; whole grain, head rice, and broken rice. The rice of different sizes is separated by sieve graders and length graders which includes several sizing techniques.
This Process removes defective rice, such as discolored, yellows, immature (green), chalky, peck and red rice. Foreign bodies like seeds, glass and stones are also removed in this process. It adds value to white rice to ensure that only the cleanest rice is passed.
The finished rice is packed and stored in individual bags according to the grades. The rice is finally ready for delivery to the customers.