Drying of paddy is an art. The maturity of Rice directly effects the cooking of Rice. Once cleared from the laboratory, paddy is then received in drying section equipped with latest steam dryer technology.
The moist paddy is fed into the steam column dryers controlled by heat exchangers. The moisture of the paddy is controlled through a smooth and constant supply of hot air blowing in the chambers of the steam drying columns that brings the moister down from 24 percent to 12 percent. The paddy is then sent to godowns for a minimum of 72 hours tempering process.