Friday, June 21


It is conventional and very well standardized. Paddy is cleaned and graded to remove impurities and then it is soaked in hot water for about 45 minutes. After drying, it is roasted to make flakes. These flakes are passed through sieves to remove unwanted materials and to obtain flakes of fairly even size. Finally, they are packed. During the process, yield of even sized rice flakes is about 60%, whereas process loss and wastage account for 30%. Balance 10% is bran which also has a potential market.

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