Rice bran
Rich in fibre and micronutrients — once only used as feed, now valued for nutrition and refining programmes.
AZM Rice International
Our milling process
An eight-step path under one roof — from Punjab paddy selection to colour sorting and export packaging — built to protect purity, aroma and grain length.
Growing & harvesting
From monsoon fields to mill gate
Rice is a Kharif crop — planted in June–July and harvested from September through November. Different varieties ripen on different calendars, so AZM times intake carefully. Only high-yield, resistant paddy with strong grain quality enters our mill — no compromises at selection.
Cleaning to milling
Clean paddy. Careful husking.
On arrival, dirt, stones and immature grains are removed. Modern dryers bring moisture to the right level. During milling the husk is removed; bran layers give brown rice its colour before further finishing. Controlled storage ages grain so taste and aroma develop fully.
Rice to rice
Polish, grade, colour-sort
Pre-cleaning removes remaining impurities. Polishers give a fine, silky finish. Length and thickness grading separate broken and shrivelled grains for uniform bags. High-tech colour sorting removes discoloured or damaged kernels — the final purity gate before packing.
Packaging
Accurate bags. Export-ready.
Computerised bagging supports weighing accuracy and shelf life. Super Kernel, Marjan Gold, Kanari, Khushnuma and private-label packs leave our line sealed for retail, wholesale and export — so product travels cleanly from mill to market.
Rice processing flow
From paddy to packed bag
Eight controlled stages — the AZM path every export lot follows before it leaves Punjab.
Quality at every step
From Paddy to Pack — Quality at Every Step
The same eight stages you see on our homepage — with icons for selection, cleaning, milling, storage, polishing, grading, colour sorting and packaging.
- 01
Paddy Selection
Only high-yield, export-grade paddy from Punjab’s finest growing belts — grain length, aroma and moisture checked before intake.
- 02
Cleaning & Drying
Dirt, stones and immature grains are removed. Dryers bring moisture to the right level for clean husking and low breakage.
- 03
Husking & Milling
The outer hull is removed with care. Rice is prepared as raw, steam or sella to match market need and cook performance.
- 04
Aging & Storage
Controlled storage lets grain settle so aroma deepens and the cook stays fluffy and separate — premium basmati character.
- 05
Polishing
Rice is polished for a fine, silky finish that looks premium on the plate and on the supermarket shelf.
- 06
Grading
Length and thickness grading separate broken and shrivelled grains so every bag delivers uniform size and appearance.
- 07
Colour Sorting
High-accuracy sortex units remove discoloured or damaged kernels — the last purity gate before packing.
- 08
Packaging
Accurate bagging into jute, PP or custom private-label packs — sealed for shelf life, aroma and easy handling.
Beyond white rice
What milling also yields
Every stage has a purpose — finished rice for the table, and co-products with real value.
Hull / husk
Removed in milling and not edible — high silica content gives it industrial and energy uses beyond the food chain.
White rice
Finished white basmati delivers the aroma, length and cook performance buyers expect — polished, graded and sorted for export.
See it in the bag
Ready for samples or a mill tour brief?
Ask for grade sheets, packing options and lead times — or walk through how we run your private-label programme.