Milling degree is determined by the degree of bran removal in paddy separator and are of the following types:

Undermilled-Rice grain from which the hull, a part of the germ and all or part of the outer bran layers but not the inner bran layers have been removed.

Regular Milled-Rice grain from which the hull, the germ, the outer bran layers and the greater part of the inner bran layers have been removed, but parts of the lengthwise streaks of the bran layers may still be present on more than 10% but not exceeding 30% of the kernels.

Well Milled-Rice grain from which the hull, the germ, the outer bran layers and the greater part of the inner bran layers have been removed, but parts of the lengthwise streaks of the bran layers may still be present on not more than 10% of the kernels.

It is unfortunate that the outermost starch cells of the endosperm are elongated in shape, and from the processing point of view it is even more unfortunate that these long cells are positioned with the long side directed towards the center of the grain. This give the grain the potential to react to thermal stresses resulting in fissures and ultimately in cracks throughout the grain. It can easily break under the impact of force either when it is threshed, conveyed, cleaned or dehusked. And lastly, this characteristic gives the grain the potential to break when incorrect drying procedures are followed. This aspect has made it extremely difficult to design drying systems of rice polisher that would enhance an optimum milled rice recovery through minimum breakage.

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