Broken rice is lost revenue: head rice sells at a premium, brokens at a discount. The breakage happens at the weakest point of each kernel, and that weakness is created upstream.
1 — Moisture uniformity
If paddy enters the mill at uneven moisture, some kernels are brittle and shatter under the roller. Well-dried, uniformly conditioned paddy is the foundation. This is why a good drying step pays back inside the mill.
2 — Pre-cleaning
Stones, straw and foreign matter force the rollers to work harder and unevenly. A proper pre-cleaning stage protects the milling gap.
3 — Multi-pass gentle milling
A single aggressive pass cracks kernels. Our rice lines (15–300 TPD) use multi-pass roller milling plus plansifter, removing bran in graduated steps so the endosperm stays intact. First-grade flour equivalently needs multi-pass grinding.
4 — Tempering / conditioning
Between passes, a short tempering rest lets moisture equalise inside the kernel, so the next pass removes bran without fracturing the grain. This single step is what separates an export-grade line from a basic one.
Head-rice yield is the number buyers watch. We design the line so broken rate lands at or below 12% for export-grade output, and we verify it during commissioning trial runs before sign-off.