, the processing of rice, is an essential
element for the quality of the product
. This entails transforming the rough or paddy rice
, the raw material harvested in the fields, into the rice that is used in the kitchen to become a delicious dish.
Husking is a true art, an ancient craft which requires expert knowledge.
Just as the luthier can create and tune musical instruments that make the most harmonious sounds, the operator “husker” patiently refines, adjusts and runs the machinery used to process rice, turning it into an incomparable product.
That is why we entrust our valuable harvest to the expert hands of trusted huskers
, who process our rice by hand, preserving the richness, essence and wholesomeness.
The various processing stages
From paddy rice to wholegrai rice
The first stages of husking are the cleaning and then the hulling of the paddy rice, which consists of removing the outer part of the grain, the husk.
First of all the paddy rice is cleaned in the cleaning device, that removes the lighter, roughest parts. It then moves on to the magnet that removes any metal foreign bodies. Lastly, it enters the stone removing machine that discards any other foreign materials.
Once cleaned, the paddy rice is transferred into the dhusking machine where it is decorticated ( i.e. hulled), meaningthe husk is removed which is eliminated
All the grains are hulled
The rice is then moved into the paddy separator
, where the grains that still have the husk rise up - thanks to the oscillating movement of the box they are contained in and due to the fact they weigh more and are rougher - and are then once again inserted into the hulling machine to be decorticated.
At the same time, this movement causes the hulled rice, which is lighter and smoother, to descend and enter the green grain separator.
The latter then controls the rice grains and removes the unripe ones, the green grains. This process produces the husked rice, i.e. what is known as wholegrain rice.
Wholegrain rice is therefore the decorticated grain that maintains the pericarp, a cellulose film that protects it, and in its outermost part makes it almost impermeable.
This particular characteristic lends that typical dark colour and a higher resistance to cooking to wholegrain rice. Wholegrain rice maintains its own germ and is naturally rich in fibres and proteins.
The second stage of processing the rice comprises the whitening, i.e. the progressive removal of the grain's dark, outermost layers, the aleurone layers.
From Wholegrain Rice to Semi-Wholegrain Rice
Once hulled, the wholegrain rice is poured into the “Amburgo” cone-shaped whitening machines, produced by the historical firm Minghetti, to be stone-milled.
During this first stage, these machines - which are made by hand and are perfectly restored - gently rub the grain, so that the pericarp is slightly scratched.
This process produces our semi-wholegrain rice, the result of years of careful experiments, aimed at finding the right degree of abrasion that can make it a rice that is extremely rich in quality and an excellent ingredient to have in the kitchen.
Our Semi - wholegrain rice has a lovely warm amber colour, preserves about 80% of the germ and all the organoleptic and nutritional properties contained in the outermost layers of the grain. At the same time it acquires greater pliability during cooking than the wholegrain version, perfect for creating a delicious risotto that is full of natural flavour.
From Semi-Wholegrain Rice to 2nd degree Stone Milled Rice
In order to obtain an even more refined, pearly-coloured rice, the Semi-Wholegrain rice then undergoes a second step (2ⁿͩ degree Stone-Milled) within the Minghetti “Amburgo” conical whitening machines.
This process “caresses” the rice once again, further eliminating the outer layers without removing them completely, however.
Our process lightens and softens the grain, while maintaining its nutritional and organoleptic properties, including a large part of the germ. The small residual aleurone layer also lends a slight roughness to the rice, which helps sauces adhere to the grain during cooking.
The 2ⁿͩ degree Stone-Milled Rice is therefore one of the best possible solutions for cooking perfect, creamy risotto.
From stone-processing to packaging
Separeting the end product from any split or stained grains
The grains smaller than ¾ of the length of the whole grain are rejected. This selection is carried out using specific machinery: plansichter and Honeycomb separators
In order to have a high quality product, at Risoinfiore we add a second stage inside the separators, to guarantee breakage at under 1%.
The final check is carried out by the metal detector, in order to remove non-ferrous metals and any foreign bodies that have managed to escape previous checks, and by the optical selector, that identifies the stained or damaged grains and rejects them by blowing them away.
Packaging is carried out in a protective atmosphere, to preserve the organoleptic properties and qualities, protecting the rice that is now ready to be eaten!