Rice Flour Mill PDF
Rice Flour Mill PDF
Of
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MINI RICE MILL
INTRODUCTION
Rice is the basic grain consumed as a food in India which is found in almost every Indian
kitchen. It is the most common grain and the most common food in India. However, India is
not only a big consumer of rice but also it is the second largest producer of rice in the world
after China. India also holds the largest agriculture land for paddy production in the world.
Rice is obtained by milling of paddy. The byproducts which we get from paddy milling are
rice bran and husk. The amount of rice bran is approximately eight per cent of paddy
processed. The rice bran is a pericarp or outer cuticle layer that remains beneath the hull. It
gets removed during the milling process. About two decades back, rice bran was
considered almost a waste and hence most of it was burnt. It is now viewed to have high
nutritive value.
Rice is the primary source of carbohydrates and protein besides, rice also contains small
quantities of fat, ash, fibre and moisture. It has very high calorific value (363 K cal) than any
other cereal crop with easily digestible carbohydrates (80.40 per cent) and high quality
protein (6.76 per cent) with biological value as high as egg protein, due to high content of
amino acids. Vitamins and minerals are present largely in bran and germ. Being rich in
natural B‐Vitamin, rice bran is used as a cattle feed. The rice bran processing has now
gained momentum, with increasing consumer demand for oil, extracted from bran.
The practice of milling is as old as the cultivation of rice itself and finds reference even in
Vedic literature. Different types of milling equipment’s for shelling /polishing of rice
existed in Indian homes many centuries ago. The discovery of parboiling was one of the
most important achievements in food science and the credit for this discovery goes to
India.
Before the advent of mechanical milling, hand‐pounding traditional method of rice milling
was in practice. With the introduction of mechanized mills, hand‐pounding method has
steadily decreased because it could not compete with machine mills. In fact, hand‐pounding
rice has got more nutritive value as compared to machine milling rice. In hand‐pounding, a
variety of implements are used, the more common being –
2. Dhenki
The conventional mills in use can be categorized into three main types –
1. Huller mills
2. Sheller‐Huller mills
In general, three major steps in parboiling i.e., soaking, steaming and drying have a great
influence on the final characteristics and quality of parboiled rice. Parboiling of paddy has
been practiced in Indian households since time immemorial. The parboiling process is
followed extensively in the Eastern and part of Southern India, Eastern Madhya Pradesh
and Uttar Pradesh. It is also well known in Western Uttar Pradesh, Punjab and Haryana in
the form of Sela. Sela process of parboiling and the rice produced from this process is called
Sela rice.
The rice grains are hardened sufficiently in the process of parboiling and results in
improved milling properties, leading to a high head rice recovery. The parboiling process
also results in the low breakage during milling. The cooking qualities of parboiled rice are
somewhat different from those of raw rice. Parboiled rice takes a larger time to cook to the
same degree of softness than the raw rice of the same variety. During cooking the loss of
protein and starch are low. During parboiling process water soluble B‐group vitamins and
other water soluble nutrients get diffused into the endosperm, hence, the loss of nutrients
is less in parboiled rice even after polishing than raw rice. The presence of Vitamin‐E is also
found in parboiled rice.
The process of rice milling Rice milling is the process which helps in removal of hulls and
bran from paddy grains to produce polished rice. Rice forms the basic primary processed
product obtained from paddy and this is further processed for obtaining various secondary
and tertiary products. The basic rice milling processes consist of:
Process definition
1. Pre cleaning: Removing all impurities and unfilled grains from paddy
5. Husk aspiration: Separating the husk from brown rice/ unhusked paddy
7. Whitening: Removing all or part of the bran layer and germ from brown rice
8. Polishing: Improving the appearance of milled rice by removing the remaining bran
particles and by polishing the exterior of the milled kernel
9. Length grading: Separating small and large broken from head rice
10. Blending: Mixing head rice with predetermined amount of broken, as required by the
customer
11. Weighing and bagging: Preparing the milled rice for transport to the customer
PROJECT FINANCIALS
Total 22.16
PCFI 0.78
Margin 5%
COMPUTATION OF RAW MATERIAL
Total 51,840,000.00
COMPUTATION OF SALE
At 100% Cap.Utilisation
Item Name
Quantity Total Sales
TOTAL 58,591,000.00
RICE Ist Year IInd Year IIrd Year IVth Year Vth Year
RICE BRAN
Ist Year IInd Year IIrd Year IVth Year Vth Year
PARTICULARS Y1 Y2 Y3 Y4 Y5
SOURCES OF FUNDS
APPLICATION OF FUNDS
Particular Y1 Y2 Y3 Y4 Y5
B. COST OF SALES
1.Raw Material Consumed 233.28 336.96 362.88 388.80 414.72
2.Power & Fuel 1.38 1.61 1.72 1.84 2.07
3. Wages & Salary 3.78 4.04 4.32 4.62 4.94
4.Factory Expenses 0.61 0.92 1.01 1.08 1.16
5. Mandi Fee 5.83 8.42 9.07 9.72 10.37
6.Depreciation 0.94 1.73 1.47 1.25 1.07
Cost of Production 245.83 353.69 380.48 407.31 434.32
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contained in Project report is for educational purpose and reflect the views of the industry
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to case basis considering specific requirement of the project, capacity and type of plant and
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