The milling

The mill, used for the production of the rice flours, has a productive capacity of 3 tons per hour and is integrated within a production flow of the white rice milling: it is from the broken rice milling, a by-product from the rice refining, that the rice flours are obtained, classified according to the increasing granulometry in cream, flour and semolina. The grain, undergoing a refining process through abrasion, receives mechanic stresses that cause a percentage of breaking.

The broken rice, stored within some suitable containers, is started to be broken during the milling process, which begins with a preparation phase, intended to completely remove the chromatic defects that could finally give the flours some visual imperfections with more or less dark spots: the broken rice is therefore superficially abraded for a  last time in order to remove any possible superficial streaks, which could be due to an incomplete processing of the grains during the bleaching operations.

The product obtained passes through an optical sifter in order to remove the grains that still have some superficial colouring. The process includes then the reduction of the product's size, through a passage within 4 rolling mills (milling devices in which the product passes through an introflection  provided by couples of counter-rotating cylindrical rollers whose surfaces are embedded with groves oblique compared to the rotating axis). After each rolling mill passage, the product is transferred to a plansichter, i.e. an oscillating device suspended over canes, internally provided with a series of flat sifters overlapped with light selection surfaces of a decreasing diameter starting from the highest surface: according to the kind of product desired the rejecting of each sifting surface can be applied to the finished product or to a reduction passage to a suitable rolling mill.

The product that has been rejected by the higher surface of the plansichter, the meal, according to what needed, can be gauged into different cuts within a semolina manufacturing machine, i.e. a device made of two depression chambers with a grilled bottom: the depression can be modulated within the sectors of the two chambers, in order to highlight the different fractions of interest according to the specific weight. The flours with different granulometry are then transferred to the storing and packaging area via some independent transport machines (all of them are hygienic and without any contamination from extraneous elements). Before stocking the silos or the packaging in the bags, the flours pass through a controlling sifter and an entoleter, an impact centrifugal device that erases any possible insect eggs by physical force and not chemically, guaranteeing a better hygiene and preservation of the product.

The flours, stored in silos provided with devices against overpressure and ventilation systems to avoid overheating, can leave the factory either lose through tanker lorries or sacked in big bags of 1 ton each or in paper bags of 25 kg.