At Karam Rice Mills drying of the paddy is carried out in two steps. Firstly, it is dried in the Pre-Dryer and the paddy moisture is reduced to a certain level. Secondly, paddy is shifted to the Column Dryer for further reduction in moisture. The modern technology of “smoke free hot air, generated through steam heat exchangers”, is used to dry the paddy at these dryers.
The capacity of plant is 10 metric ton per hour.
Karam Rice Mills also have conventional drying process of paddy. The selected Par-boiled paddy is then allowed to slowly reduce its moisture by natural-sun-drying-method, to achieve optimum moisture content for husking. Paddy is spread over large fields, during the day and left for drying in the sun. This gradual drying helps to avoid thermal cracks in the rice grains, which would result in broken grains at later stages.
In past Parboiled Rice was prepared manually using conventional methods and the quality was not up to the mark Karam Rice Mills has installed most modern imported plant with capacity of 5 metric ton per hour . Quality Parboiled Rice prepared at Karam Rice Mills are widely acknowledged in the local as well as international market. Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is 80% nutritionally similar to brown rice. Because of this, parboiling was adopted by North American rice growers in the early 20th century.
Paddy is then brought in to Karam Rice Mills husking plant where Brown Rice is produced after cleaning, de-husking and grading. In Brown rice, only the outer husk is removed, leaving the germ and bran layer, and retaining most of the nutritional value.