Semi-wet Method: Rice Flour Producing that Makes the Best Use of the Original Ingredients of Rice

◎サステナブル技術普及プラットフォーム「STePP」登録技術

　http://www.unido.or.jp/en/technology_db/9562/

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
　https://www.zipangu06.sakura.ne.jp/rice-flour.jp/learning/milling/

◎Detail about Rice Flour Making Machine
　https://www.econmw.co.jp/products/392/