Subject : Rice Standards
B.E. 2540
| Standards for White rice | |||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Grades | Grain Classification (%) | Size of Head rice (parts) | Size of Brokens (parts) | Grain Composition (%) | Rice and matter that may be present, not exceeding (%) | Millng degree | |||||||||||||
| Long grain | Short grain < 6.2 mm.) | Whole Kernels | Head rice | Brokens & Small brokens C1 | Red and or Undermilled kernels | Yellow Kernels | Chalky Kernels | Damaged Kernels | White glutinous rice | Undeveloped,Immature kernels, Other seeds and Foreign, matter,singly or combined | Paddy (Grain sper 1 kg.) | ||||||||
| Class 1 (<7.0 mm.) | Class 2 (<6.6 - 7.0 mm.) | Class 3 (<6.2 - 6.6 mm.) | Total (including Brokens not passing through sieve No. 7 and C1) | Brokens not reaching the min. specified parts & not passing through sieve No.7 | Small brokens C1 | ||||||||||||||
| 100% Grade A | >70 | - | <5 | 0 | >8 | >5.0 - <8.0 | >60 | - | <4 | 0 | 0 | 0 | 0 | 3 | 0 | 1.5 | 0 | 5 | Extra well milled |
| 100% Grade B | >40 | - | <5 | >8 | >5.0 - <8.0 | >60 | - | <4.5 | <0.5 | <0.1 | 0 | 0.2 | 6 | 0.25 | 1.5 | 0.2 | 7 | Extra well milled | |
| 100% Grade C | >30 | - | <5 | >8 | >5.0 - <8.0 | >60 | - | <5 | <0.5 | <0.1 | 0 | 0.2 | 6 | 0.25 | 1.5 | 0.2 | 7 | Extra well milled | |
| 5% | >20 | - | <10 | >7.5 | >3.5 - <7.5 | >60 | - | <7 | <0.5 | <0.1 | 2 | 0.5 | 6 | 0.25 | 1.5 | 0.3 | 10 | Well milled | |
| 10% | >10 | - | <15 | >7 | >3.5 - <7.5 | >55 | - | <12 | <0.7 | 2 | 1 | 7 | 0.5 | 1.5 | 0.4 | 15 | Well milled | ||
| 15% | >5 | - | <30 | >6.5 | >3.0 - <6.5 | >55 | - | <17 | <2 | <0.5 | 5 | 1 | 7 | 1 | 2 | 0.4 | 15 | Reasonably well milled | |
| 25% Super | >50 | <50 | >5 | <5.0 | >40 | - | <28 | - | <1 | 5 | 1 | 7 | 1 | 2 | 1 | 15 | Reasonably well milled | ||
| 25% | >50 | <50 | >5 | <5.0 | >40 | - | <28 | - | <2 | 7 | 1 | 8 | 2 | 2 | 2 | 20 | Ordinarily milled* | ||
| 35% | >50 | <50 | >5 | <5.0 | >32 | - | <40 | - | <2 | 7 | 1 | 10 | 2 | 2 | 2 | 20 | Ordinarily milled* | ||
| 45% | >50 | <50 | >5 | <5.0 | >28 | - | <50 | - | <3 | 7 | 1 | 10 | 2 | 2 | 2 | 20 | Ordinarily milled* | ||
| < less than | < equal or less than |
| > more than | > equal or more than |
| 0 = NIL | - not specified |
| Standards for White broken rice | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Grades | Obtainedfrom the milling of White rice | Grain Composition (%) | Rice and matter that may be present , not exceeding (%) | |||||||
| Whole kernels | Whole Kernelsand Brokenshaving the lengthas from 6.5 partsonward, combined | Brokens havingthe length as from 5 parts onward | Brokens havingthe length notreaching 6.5 partsand not passingthrough Sieve No.7 | Brokens havingthe length notreaching 5.0 partsand not passingthrough Sieve No.7 | Small brokens C1 | White glutionus rice | Foreign matter | |||
| Total (including C1) | Small brokens C1 | |||||||||
| A1 Extra Super | 100% | <15.0 | - | >74.0 | - | <10.0 | <1.0 | 1.5 | 0.5 | 0.5 |
| A1 Super | 100%, 5%, 10% | - | <15.0 | - | >80.0 | - | <5.0 | 1.5 | 0.5 | 0.5 |
| A1 Special | 15%, 25% Super | - | <15.0 | - | >79.0 | - | <6.0 | 2.5 | 0.5 | 1.0 |
| < less than | < equal or less than |
| > more than | > equal or more than |
| 0 = NIL | - not specified |
