| ≥1 piece |
Thai Parboiled Rice STANDARD SPECIFICATIONS
|
Long Grain Thailand Parboiled Rice |
100% Sorted |
5% Broken |
10% Broken |
15% Broken |
25% Broken |
|
Long Grains Class 1 |
60% Min |
Combined with class 2: 45% Min |
Combined with class 2: 30% Min |
Combined with class 2: 25% Min |
Combined with class 2: 20% Min |
|
Whole Kernels |
80% Min |
80% Min |
75% Min |
70% Min |
75% Min |
|
Brokens |
4% Max |
7% Max |
12% Max |
18% Max |
12% Max |
|
Rice that may be present: |
|||||
|
Yellow Kernels |
0.25% Max |
0.5% Max |
1.5% Max |
2% Max |
0.75% Max |
|
Chalky Kernels |
N/A |
N/A |
N/A |
N/A |
N/A |
|
Black Kernels |
0.1% Max |
0.15% Max |
0.25% Max |
0.5% Max |
0.2% Max |
|
Partly Black Kernels and Peck Kernels |
1.5% Max |
2% Max |
3.5% Max |
4% Max |
2.5% Max |
|
Damaged Kernels |
1% Max |
1% Max |
1.5% Max |
1.5% Max |
1.5% Max |
|
Red Kernels |
0.5% Max |
1% Max |
2% Max |
5% Max |
2% Max |
|
White Glutinous Rice |
1.5% Max |
1.5% Max |
1.5% Max |
2.5% Max |
1.5% Max |
|
Paddy per 1 KG of Rice |
3 Grains |
5Grains |
10Grains |
10Grains |
5Grains |
|
Undeveloped Kernels/Foreign Matter |
0.2% Max |
0.2% Max |
0.4% Max |
0.7% Max |
0.4% Max |
|
Milling Degree |
Extra Well Milled |
Well Milled |
Well Milled |
Reasonably Well Milled |
Ordinarily Well Milled |
|
Moisture |
14% Max |
14% Max |
14% Max |
14% Max |
14% Max |