The rough rice is soaked in large tanks of hot water, then undergoes high temperature steam (130 °C approx.) vacuum treatment and finally is rapidly dried. In this final and only stage of the cooking process the rice husk is sterilized without any pesticides or weed killers which may have been present before harvesting and is ready for the final process of separation from the rice grain, dedusting and packaging. The rice husk is light and bulky, its density varies between 100 and 140 kg/m³ and the nutrient content is poor: 3,3% of protein and 1,1% of fat, the cellulose instead constitutes 45% of the mass. The PH is very stable and close to neutral: 7,5% (H2o).
