Semi-wet Method: Rice Flour Producing that Makes the Best Use of the Original Ingredients of Rice
Starting out to make flour facility for rice flour for Japanese traditional confectioneries and rice crackers, NISHIMURA MACHINE WORKS has specialized in making rice flour as a substitute for wheat flour for about 20 years.
Our rice flour making method is called semi-wet and airflow method. It is unrivaled in its technology for converting rice into rice flour without compromising the quality of the rice. Our rice flour making technology has a 60% share of the Japanese market, and in Southeast Asia, we have an increasing number of customers in Thailand, Vietnam and Myanmar.
Fig. 1 Principle of rice flour making
Fig. 2 Images of rice flour making machines (maximum production capacity:
UL 10 kg/hr, UR: 100 kg/hr, LL: 30 kg/hr, LR: 600 kg/hr)
◎Detail about Semi-wet Method
◎Detail about Rice Flour Making Machine