The grain of the rice destined to milling normally is a short full cereal grain that has already been through the polishing phase in a mechanic process in which the polishing machines work on the grain until reaching the polishing limit.
It is about a process in which the flour production and broken rice is not integrated until the decade of the fifties of the XX century, when the driver of demand demanded rice each time softer and whiter by contraposition to the integral that had been of major consumption until that moment.
Arrives then the polished rice, without traces of bran, which allows it to be more attractive to the eyes of the consumer and a more prolonged storage.
To obtain the type of desired milling, businesses count with machinery of diverse technology, in addition to the polishing machinery of rice, it is possible to count with the support of rice millings, sorters or rice dryers.
Currently, producers such as the DACSA group, use as raw materials for the rice milling destined to flours and broken rice a round polished rice grain of first quality with high energetic value and rich in carbohydrates. During the milling process, that grain husks eliminating the brand and germ together through an abrasion process.
In the case of broken rice, this grain, of identical chemical composition as the white rice, high nutritional value and low fiber content, that is submitted to a milling process, with an specific machinery, that applies the necessary pressure to the cereal to obtain a rice of superior quality respecting its natural scent trough a constant control of the temperature during the process.
As for the rice flour, we talk about a soft and white flour that comes from the milling of the same type of white rice grain and identical chemical composition because during the milling process, there is no other ingredient added to the rice. As for the milling of rice flour, it is common the use of broken rice as a by-product of the rice polishing process, in which are produced that are separated to avoid becoming a factor that downgrades the quality of the whole packaging.
The rice flour is being an object of high demand because of the increase of produced products, specifically gluten-free for celiac diets or intolerances. The more common uses of the rice flour are: pastry, bakery or crunchy, among others.