We come up with Paddy Parboiling Plant after doing intensive research and development in this field. This plant simplifies hulling process, reduces stickiness of cooked rice, improves nutritional value and extends the shelf life of paddy. We use different parboiling techniques like batch system, open tank without pressure, continuous pressure cooking system etc. Longer functional life and high production capacity are the few words that better describe our Paddy Parboiling Plant.

There are presently a lot of traditional and industrial methods where the basic steps like soaking, thermal treatment (steaming or cooking) and drying often only differ by the application of different techniques and process parameters. Apart from a constant quality the rice industry requires special quality specification of the rice products. A necessary prerequisite for this is the knowledge of the certain impacts of process parameters to different rice varieties and quality aspects on the final product. To achieve this special aim modern parboiling equipment is needed which permit to select adequate process parameters according to the customers’ requirements. Leading technology for all parboiling aspects can be provided by Singla Parboiling technique like batch system, open tank without pressure, continuous pressure cooking system etc. Singla Rice Parboiling technologies are based on intensive research and development in this field.
Parboiled rice- one of the most popular rice products worldwide- becomes more important not only by the fact of improved nutritional value but also by the improved cooking and processing properties which are desired from the industrial point of view.
Apart from the nutritional importance of parboiled rice. There are plenty of other advantages as well. Those advantages are for instance the increased head rice yield during milling of parboiled rice, the reduced stickiness of the cooked rice and the improved cooking behaviour of the parboiled rice.
Features of Parboiled Rice Plant :

• Increased head rice yield during milling

• Simplified hulling process

• Uniform and stable cooking and processing properties

• Reduced stickiness of cooked rice

• Improved nutritional value and extended shelf life

We come up with Paddy Parboiling Plant after doing intensive research and development in this field. This plant simplifies hulling process, reduces stickiness of cooked rice, improves nutritional value and extends the shelf life of paddy. We use different parboiling techniques like batch system, open tank without pressure, continuous pressure cooking system etc. Longer functional life and high production capacity are the few words that better describe our Paddy Parboiling Plant.

There are presently a lot of traditional and industrial methods where the basic steps like soaking, thermal treatment (steaming or cooking) and drying often only differ by the application of different techniques and process parameters. Apart from a constant quality the rice industry requires special quality specification of the rice products. A necessary prerequisite for this is the knowledge of the certain impacts of process parameters to different rice varieties and quality aspects on the final product. To achieve this special aim modern parboiling equipment is needed which permit to select adequate process parameters according to the customers’ requirements. Leading technology for all parboiling aspects can be provided by Singla Parboiling technique like batch system, open tank without pressure, continuous pressure cooking system etc. Singla Rice Parboiling technologies are based on intensive research and development in this field.
Parboiled rice- one of the most popular rice products worldwide- becomes more important not only by the fact of improved nutritional value but also by the improved cooking and processing properties which are desired from the industrial point of view.
Apart from the nutritional importance of parboiled rice. There are plenty of other advantages as well. Those advantages are for instance the increased head rice yield during milling of parboiled rice, the reduced stickiness of the cooked rice and the improved cooking behaviour of the parboiled rice.
Features of Parboiled Rice Plant :

• Increased head rice yield during milling

• Simplified hulling process

• Uniform and stable cooking and processing properties

• Reduced stickiness of cooked rice

• Improved nutritional value and extended shelf life