Cleaning, husking, whitening, optical sorting and packing — what actually happens to every lot at 100 MT a day.
Our floor runs a fully imported Satake line. Paddy is first cleaned and de-stoned so straw, dust and stones never reach whitening. Husking is controlled so the kernel is not stressed, which keeps head-rice recovery higher.
Whitening and silky polishing are done in stages. Dual-pass optical sorters then eject discoloured and immature kernels the eye would miss. Only after a cook test from the batch do we pack into food-grade bags.
That sequence is why the same variety can look different from mill to mill. Machinery, sorting passes and packing hygiene decide whether a buyer gets a uniform bag or a mixed one. Visitors are welcome at the Khambhat plant on any working day to see the line.
