After the receipt of raw material (paddy) and a careful check for quality and merchandise on a pilot plant, rice is stored in external silos dedicated only to raw materials. Directly from the storage silo, paddy starts its milling process - the husking – which transforms the raw material in brown rice. This first step ensures the complete preservation of nutrients, because the friction between grain and rubber does not alter the product. With a second light milling, brown rice becomes demi-white, an excellent product although less rich in fiber. White rice is obtained by using bleaching which gently and in multiple steps transforms the grain and brings out the fragrance. During the process of selection, the quality of the product is further ensured by an optical sorter; the grains are selected or discarded based on the color of the kernel’s surface. It thus ensures a rice with homogeneous and continuous quality characteristics. As the conditions of the paddy rice may be altered by a number of factors (storage, weather and temperature), after careful consideration Riseria Provera chose to store the product in modified atmosphere, self-generated, subtracting the oxygen and thus preventing the alterations. It is a unique process, technologically advanced, completely non-polluting or toxic. Riseria Provera through its Mill, produces rice flour, semolina and semola rice internally. Automatically transported, brown and white rice enters the process of grinding (a procedure carried out by “laminatoi” without spoiling the product). Sieves create the finished product which is stored and ready for subsequent package. Storage and package are internal processes and the final product is directly sent to the customer. All of the processes described here are performed exclusively by Riseria Provera , an additional guarantee for the traceability of products prepared in the company’s own facility.
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Riseria Provera was born in the early '900 in Santhià as a pileria within Provera's family farm. For four generations, they passed down the secrets of good rice milling and passion for the quality of its rice. Then the pileria focused on milling the classic Italyn rice for risotto, such as Roma, Arborio and St. Andrea. When Italy entered the European Community, Riseria Provera introduced new machinery for special milling, such as demi and whole milling, so as to satisfy the demands of customers across the Alps.
Since the 80's Riseria Provera faced the market for organic production. In 2007 they installed a mill for the production of different types of rice flour, ideal for those customers who wanted a completely traced and worked in one plant product. A diversified range of products with and without a declaration gluten free was thus carried out: