The parboiling process using the hot air furnace helps preserve essential nutrients, ensuring the food retains high nutritional value.
Supports versatile all-in-one processing for boiled, half-boiled, steamed, and raw food products, enhancing operational flexibility and product variety.
Parboiling Processes
Single Stage Single Steaming: Basic steaming process with one cycle for paddy.
Single Stage Double Steaming: Enhanced steaming involving two cycles in a single stage for better parboiling.
Three Stage Double Steaming: Multi-stage steaming with double steaming to maximize quality and nutrient retention.
Steam Rice: Steaming process for rice used directly or for further processing.
Puffed Rice (Muri / Murmura): Production of puffed rice through heat and steam application.
