KABEER RICE MILL
A team that loves to create
KABEER RICE MILLS holds the first mover advantage of setting up husking unit in GUJJO DISTRICT THATTA, with exceptional growth and maturity. KRM has achieved a major market share locally. Expansion in exports caused KRM to set up three more husking units in HYDERABAD. Each of our husking unit is capable of processing 200 metric ton/day output. Paddy in its raw form cannot be consumed by human beings. At KFI our trained & skilled labor carefully work on the processing units under the strict rules and regulation to comply the Rice Development standard BS ISO 6646.
At KRM, We follow a standardized system of rice husking which is as follows:
Step One – Removal of hard protective husk
The rice husk is the protective layer surrounding the grain. Once removed by HALLER, the rice grain is packaged as brown rice. Brown rice is ‘healthy’ because it still contains the rice germ and outer bran layers - important for healthy body functions.
Step Two – Removal of the germ and brown layers
Gentle milling removes the germ and bran layers by NF from the grain to expose a white starch center. The polished white starch center is what we know as white rice.
By–products from the growing and processing of rice create many valuable new products. Rice husks, rice stubble, rice bran, broken rice and rice straw are used as common ingredients in horticultural, livestock, industrial, household building and food products.
The rice husk is the hard, protective shell on the grain. The removal of the rice husk is the first stage of rice milling. Rice husks are the main by-product of rice production. For every one million tonnes of paddy rice harvested, about 200,000 tonnes of rice husk is produced.