From raw grains to premium products, ACME meticulously crafts every grain

Grains play a major role in our daily diets. From steamed rice, which is sticky and fragrant, to wheat, the source of various pastries, to its derived kernels, to the alluring golden corn that nourished Native Americans, they provide us with the energy and nutrients we need to thrive and are essential to the culinary world.

Product Processing

1. Rice Processing

As the staple food for over half of the world’s population, rice’s importance is self-evident. To optimize rice processing, ACME has developed a dedicated production line specifically for this purpose.

First, the rice is passed through a vibrating screen to remove impurities such as straw and sand. A magnetic separator then thoroughly removes metal impurities like iron filings, ensuring the rice remains pure for subsequent processing.

Next, the rice is husked, a process known as rice hulling. The cleaned rice is then placed in a hulling machine. This machine applies friction or impact to the rice inside the machine to remove the husks, resulting in what is known as brown rice. The brown rice then undergoes further processing to precisely separate the brown rice from the unhulled rice.

The brown rice is then placed in a rice mill for milling. The mill uses friction, pressure, or shearing to remove the bran and germ from the surface of the brown rice, resulting in the rice we commonly find in shopping malls and supermarkets. Of course, if we want to make the rice look better.

We usually choose to polish the rice with a polishing machine, such as a vertical iron roller polisher. After polishing, the rice is not only free of rice bran and dust, but also has a smoother and more delicate surface.

2. Wheat Processing and Flour Making

Wheat, one of the most versatile grains, can be ground into flour for making bread, steamed buns, noodles, and other pasta. It can also be processed into kernels through specialized processing.

Making wheat flour involves separating the endosperm from the bran within the wheat kernel and grinding the endosperm into powder. Before milling, the wheat must be pre-treated.

First, the wheat is cleaned of impurities using a vibrating screen, a flat rotary screen, or other methods to separate them. Iron impurities are removed using a magnetic separator. In addition to vibrating screens, de-stoners and gravity de-stoners can also be used to separate impurities.

After removing impurities, the wheat is washed to remove dust. Because wheat mills typically source wheat from many regions, with varying moisture contents, the wheat must be tempered to adjust its moisture content and make the endosperm easier to grind. This improves the wheat’s millability, yield, and quality.

Endosperm separation and milling are key steps in wheat flour production. The entire process includes bran grinding, dregs grinding, and heart grinding, forming a continuous production process. Bran grinding involves peeling the wheat kernels and scraping as much of the endosperm from the bran flakes as possible, while ensuring that the bran flakes remain intact.

After bran grinding, the bran flakes, dregs, heart, coarse meal, and flour are separated, and then dregs grinding is performed. Dregs grinding uses rollers to process the endosperm, still attached to the bran, to further separate the bran from the endosperm. Heart grinding involves grinding the endosperm grains obtained in the first two steps, which are then thoroughly ground into flour using a mill.

3. Wheat Kernel Processing

Wheat kernels, also known as rye or wheat grains, are a nutritious food that retains all the nutrients of wheat grains, including protein, minerals, and several beneficial vitamins, such as vitamins A and B.

Before processing wheat kernels, the wheat is screened using a vibrating screen to remove impurities. A fan is then used to remove straw, bran, and hulls.

The processed wheat is then sent to a dryer to remove excess moisture. The dried wheat is then passed through a destoner and a magnetic separator to remove stones and metals. Finally, the wheat is sent to a wheat dehuller for hulling, resulting in the wheat kernels.

4. Corn grits production

Corn grits are the product of milled corn. When made into porridge, they have a smooth texture and are more fragrant and tender than rice.

To prepare corn grits, it’s important to select high-quality corn to ensure superior grits. The selected corn is first cleaned to remove dust and impurities. The cleaned corn is then placed in a corn thresher for separation. Afterwards, the corn is screened to remove shriveled, damaged, and other substandard kernels.

The screened corn kernels are then fed into a grits machine, where they are made into grits of varying sizes based on market requirements. During the grinding process, the machine strictly controls parameters such as temperature and humidity to ensure that the nutrients in the corn grits are not lost.

Application of processed products

1. Rice:

Rice has a wide range of uses. As a traditional staple food, its most common uses are rice and porridge in various countries. Steamed rice is the most common food in Southeast Asian countries, and rice porridge is made for the frail elderly, children, and those with poor digestion. Japan also boasts the famous onigiri.

In addition to being eaten directly, rice can also be ground into rice flour and processed into a variety of other foods. For example, rice noodles or rice vermicelli are iconic foods in southern China and Southeast Asia. Rice cakes and glutinous rice balls, traditionally sold on the streets during the Chinese New Year, can be made into the fermented rice slurry and steamed to create fluffy rice cakes.

In addition, food processing plants have long processed rice into snacks and instant foods such as rice crackers, rice crackers, rice candy, and self-heating rice. Breweries and ingredient factories also ferment rice to produce alcohol, vinegar, soy sauce, and other kitchen ingredients.

2. Wheat:

Before wheat is made into flour, it’s primarily used for brewing beer and making vinegar.

Flour is generally used to make bread, noodles, steamed buns, and other pasta dishes. Many iconic foods from around the world rely on flour, such as Indian roti canai, Mexican burritos, French baguettes, and Chinese dumplings. Flour has profoundly enriched the culinary traditions of many nations.

Beyond common staples, flour also plays a significant role in everyday snacks. It’s the base for cakes and, after a special baking process, biscuits. It’s also used to make tart crusts, pie crusts, mooncake wraps, and more, after adding oil. Donuts and Chinese desserts all rely on flour.

3. Wheat Kernels:

Wheat kernels are primarily used as a staple food and as a blend with other ingredients to create a variety of dishes.

As a staple food, wheat kernels are used to make wheat kernel rice and wheat kernel porridge. They can also be combined with other grains, sweet potatoes, pumpkin, and other ingredients to create porridges and rice dishes with varying textures.

A small handful of wheat kernels is often added to Western-style soups. The wheat kernels release starch during cooking, making the soup thick and smooth. When stewing meats, vegetables, or salads, wheat kernels absorb the broth and contribute to a feeling of fullness.

Specialty Foods: Cooked wheat kernels added to milk, yogurt, or milk tea offer a more enjoyable and nutritious chew. Adding a certain amount of chopped wheat kernels or wheat kernel flour to flour can increase the dietary fiber content and nutritional value of products made with the flour.

4. Corn grits:

Corn grits, a processed corn product, has long been a staple in families’ daily meals.

It can be used to make corn grits porridge in the morning and pastries for lunch and dinner. Once cooked, corn grits can be added to pureed vegetables or fruits and used as a nutritious supplement for children.

In restaurants, corn grits are stewed with pork ribs, corn, carrots, and other dishes. Corn grits are added to flour to make corn grits pancakes. Corn grits can also be combined with vegetables, nuts, shrimp, and salad dressing to create salads.

In addition, in some regions of China, corn grits are combined with other ingredients to make multi-grain porridge or Laba porridge during the Laba Festival, symbolizing a bountiful harvest and reunion.

5. Corn Products:

Besides corn grits, corn can be made into many other products.

Corn starch is used as a thickener in Chinese cuisine, thickening and brightening soups and dishes. It can also reduce the gluten content of flour in cakes, making them softer and crispier.

It can also be used as a stabilizer, filler, and thickener in ice cream, meat products, sauces, and candies.

Fructose syrup: Corn-derived fructose syrup is cheaper than sucrose and is often used as the primary sweetener in carbonated beverages, fruit juices, and sports drinks. It can also be used as a sweetener in jams and yogurts.

ACME’s Craftsmanship

As a foreign trade company, ACME always prioritizes customer satisfaction and maintains a spirit of craftsmanship, producing the best processing equipment and production lines for our customers.

While maintaining the quality of our existing high-quality equipment, we continuously invest in equipment upgrades and technological innovation, striving to continuously enhance the customer experience and improve product quality.

ACME also places great emphasis on talent development and team building. We have a dedicated team of technicians who diligently perform their duties. Drawing on their expertise and practical experience, they ensure that each piece of equipment performs to the highest standards in its respective processing role.

We also continuously collaborate with other organizations to explore new technologies, providing a constant source of motivation for improving the quality of our customers’ products.

ACME will always uphold a spirit of craftsmanship and continue to innovate and develop.