Parboiled Rice 5% Sortexed
** Guaranteed By SGS /Good quality /Cleaned /Sortexed ***
shall have Grain Classification, Grain composition and Milling degree as follows:
Grain classification, comprising of:
- Long grain Class 1 and Class 2 combined not less than 30.0%, the rest shall be Long grain Class 3.
- Of all these there may be Short grain not exceeding 20.0%
Grain composition, comprising of:
- Whole kernels not less than 75.0%
- Brokens having the length as from 3.5 parts onward but not reaching 7.0 parts not exceeding 12.0%. Of this there may be brokens having the length not reaching 3.5 parts and not passing through sieve No. 7 not exceeding 0.7%, and Small parboiled brokens C1 not exceeding 0.3%
- The rest shall be Head rice having the length as from 7.0 parts onward.
Rice and matter that may be present:
- Red kernels and or Undermilled kernels not exceeding 2.0%
- Yellow kernels not exceeding 0.75%
- Black kernels not exceeding 0.2%
- Partly black kernels and Peck kernels combined not exceeding 2.5%, of which Partly black kernels shall not exceed 1.0%
- Damaged kernels not exceeding 1.5%
- Glutinous rice not exceeding 1.5%
- Paddy not exceeding 5 grains per 1 kg. of rice
- Undeveloped kernels, Immature kernels, Other seeds and Foreign matter either singly or combined not exceeding 0.4%
Milling degree: Well milled
Thai Long Grain Parboiled Rice 5% Broken : Sorted or Unsorted, Cleaned, and Well Milled. : Specifications as per Thai Rice Standards. Packing Size : Any size you need both Kilograms or Pound. Material Package : Plastic bag or Poly Propylene (PP) bag
Product Description : Parboiled Key Specifications/Special Features : Quality: min 80% whole kernels; max 13% head rice; 7.5% of kernel to be classified as head rice; max 7% to be brokens and small brokens C1; 6.4-7.0 brokens size 1; 35.00%-69.99% of kernel required to be classified as brokens size 1; 0.0-0.5 brokens size 2; >C1-34.99% of kernel required to be classified as brokens size 2; 0.0-0.1 small brokens C1; 1% max damaged kernels; 0.5% max yellow kernels; 1.0% red and/or under milled kernels; max 0.2% underdeveloped kernels and foreign matter; max 1.5% glutinous rice; max 0.15% black kernels; max 2.0% total partly black and peck kernels; max 0.75% partly black kernels; max 5 paddy grains/kg; max 14% moisture content; I45% of whole kernels having average length of >6.60mm; 35-55% of whole kernels having average length of 6.2-6.6mm; 0-20% of whole kernels having average length of 6.2mm; minimum milling degree extra well milled.