AGI Milltec offers New-Gen Paddy Ageing technology designed for freshly harvested paddy to enhance its cooking quality and achieve higher milling yield.
Freshly harvested paddy rice is not immediately fit for eating. It becomes suitable only after proper aging (seasoning).
Why fresh paddy rice is not fit for eating:
- High moisture content: Fresh paddy has high moisture (20–25%). Rice made from it cooks unevenly and becomes sticky and mushy and no grain strength.
- Poor cooking quality: Fresh rice absorbs too much water, rice not fluffy with separate grain after cooking, breaks easily during milling, and turns soft with no grain separation after cooking.
- Taste and texture issues: Cooked rice from fresh paddy lacks aroma, firmness, and mouthfeel.
Our advanced New-Gen Paddy Ageing system processes fresh paddy within 20 to 24 hours. The artificially aged paddy exhibits better taste, cooking quality, texture, and flavour characteristics comparable to 8 to 12 months of naturally aged paddy rice.
New-Gen Paddy Ageing System Configuration
The New-Gen Paddy Ageing system consists of three main stations:
- Online Steaming Station
- Tempering Station
- Drying Station
The complete system is fully automated, ensuring consistent quality and productivity with minimal human intervention.
Online Steaming Station – Core of the Ageing Process
The steaming station is the core technology of the New-Gen Paddy Ageing process. This is where paddy grains enter the ageing cycle.
Each grain undergoes precise and controlled steaming throughout the station. Intense steaming takes place inside the online cooker at multiple levels, ensuring uniform treatment of paddy grains.
This controlled steaming process enables the grains to achieve:
- Improved texture
- Enhanced flavor and aroma
- Longer shelf life
- Lower glycemic index
- Better nutrient retention in cooked rice
Tempering Station in New-Gen Paddy Ageing
After steaming, the seasoned paddy is transferred to the tempering station.
Tempering is a critical stabilization stage in the New-Gen Paddy Ageing process. The paddy is allowed to rest for several hours, depending on customer requirements.
This resting period helps in:
- Reducing grain breakage
- Increasing head rice yield
- Achieving uniform moisture distribution
- Optimizing milling quality
- Enhancing storage stability
Drying Station for New-Gen Paddy Ageing
The seasoned paddy then enters a specially designed steam dryer to remove excess moisture before milling.
Drying is essential to achieve optimal milling results.
During this stage:
- Paddy moisture content is reduced to 13%–14%
- Moisture levels are continuously monitored
- Steam input to the heat exchanger is automatically controlled to achieve the desired moisture percentage
- This controlled drying process supports improved yield and rice quality.
New-Gen Paddy Ageing Processing Capacity
AGI MILLTEC’s New-Gen Paddy Ageing system is available in the following per-batch processing capacities:
- 24 T
- 32 T
- 40 T
- 48 T
- 64 T