 |
|
| |
 |
| |
100% Grade A
Grain Composition & Milling Degree
| - |
Minimum Whole Kernels: 60.0% |
| - |
Maximum Broken with length of 5.0-8.0 parts:
4.0% |
| - |
The rest contains Head Rice with the length
of more than 8.0 parts |
| - |
Maximum Chalky Kernels: 3.0% |
| - |
Maximum White Glutinous Rice: 1.5% |
| - |
Maximum Paddy: 5 grains per kg |
| - |
Amylose Content: 13-18% |
| - |
Alkali Spreading Value Level at 6-7 |
| - |
Maximum Moisture Content: 14% |
| - |
Milling Degree: Extra Well Milled |
|
100% Grade B
Grain Composition & Milling Degree
| - |
Minimum Whole Kernels: 60.0% |
| - |
Maximum Broken with length of 5.0-8.0 parts:
4.5% |
| - |
The rest contains Head Rice with the length
of more than 8.0 parts |
| - |
Maximum Yellow Kernels: 0.2% |
| - |
Maximum Chalky Kernels: 6.0% |
| - |
Maximum Damaged Kernels: 0.25% |
| - |
Maximum White Glutinous Rice: 1.5% |
| - |
Maximum Paddy: 7 grains per kg |
| - |
Maximum Undeveloped Kernels, Immature Kernels,
Other Seeds and Foreign Matter: 0.2% |
| - |
Amylose Content: 13-18% |
| - |
Alkali Spreading Value Level at 6-7 |
| - |
Maximum Moisture Content: 14% |
| - |
Milling Degree: Extra Well Milled |
|
100% Grade C
Grain Composition & Milling Degree
| - |
Minimum Whole Kernels: 60.0% |
| - |
Maximum Broken with length of 5.0-8.0 parts: 5.0% |
| - |
The rest contains Head Rice with the length
of more than 8.0 parts |
| - |
Maximum Yellow Kernels: 0.2% |
| - |
Maximum Chalky Kernels: 6.0% |
| - |
Maximum Damaged Kernels: 0.25% |
| - |
Maximum White Glutinous Rice: 1.5% |
| - |
Maximum Paddy: 7 grains per kg |
| - |
Maximum Undeveloped Kernels, Immature Kernels,
Other Seeds and Foreign Matter: 0.2% |
| - |
Amylose Content: 13-18% |
| - |
Alkali Spreading Value Level at 6-7 |
| - |
Maximum Moisture Content: 14% |
| - |
Milling Degree: Extra Well Milled |
|
|
| |
 |
| |
|
100%
Grain Composition & Milling Degree
| - |
Minimum Whole Kernels: 60.0% |
| - |
Maximum Broken with length of 5.0-8.0 parts:
4.5% |
| - |
The rest contains Head Rice with the length
of more than 8 parts |
| - |
Maximum Yellow Kernels: 0.2% |
| - |
Maximum Chalky Kernels: 6.0% |
| - |
Maximum Damaged Kernels: 0.25% |
| - |
Maximum White Glutinous Rice: 1.5% |
| - |
Maximum Paddy: 7 grains per kg |
| - |
Maximum Undeveloped Kernels, Immature Kernels,
Other seeds & Foreign Matter: 0.2% |
| - |
Amylose Content: 16-20% |
| - |
Alkali Spreading Value Level at 6-7 |
| - |
Maximum Moisture Content: 14% |
| - |
Milling Degree: Extra Well Milled |
|
5%
Grain Composition & Milling Degree
| - |
Minimum Whole Kernels: 60.0% |
| - |
Maximum Broken with length of 3.5-7.0 parts:
7.0% |
| - |
The rest contains Head Rice with the length
of more than 7.5 parts |
| - |
Maximum Red Kernels and/or Undermilled
Kernels: 2.0% |
| - |
Maximum Yellow Kernels: 0.5% |
| - |
Maximum Chalky Kernels: 6.0% |
| - |
Maximum Damaged Kernels: 0.25% |
| - |
Maximum White Glutinous Rice: 1.5% |
| - |
Maximum Paddy: 10 grains per kg |
| - |
Maximum Undeveloped Kernels, Immature Kernels,
Other seeds & Foreign Matter: 0.3% |
| - |
Amylose Content: 16-20% |
| - |
Alkali Spreading Value Level at 6-7 |
| - |
Maximum Moisture Content: 14% |
| - |
Milling Degree: Well Milled |
|
|
| |
 |
| |
100% Grade A
Grain Composition
| - |
Minimum Whole Kernels:
80.0% |
| - |
Maximum Broken with
length of 5.0-8.0 parts: 4.0% |
| - |
The rest contains
Head Rice with the length of more than 8.0 parts |
| - |
Maximum Red Kernels:
1.0% |
| - |
Maximum Yellow Kernels:
0.5% |
| - |
Maximum Chalky Kernels:
3.0% |
| - |
Maximum Damaged Kernels:
0.5% |
| - |
Maximum White Glutinous
Rice: 1.5% |
| - |
Maximum Paddy: 0.5%
|
| - |
Maximum Undeveloped
Kernels, Immature Kernels, Other seeds & Foreign Matter:
3.0% |
| - |
Amylose Content:
13-18% |
| - |
Alkali Spreading
Value Level at 6-7 |
| - |
Maximum Moisture
Content: 14% |
|
100% Grade B
Grain Composition
| - |
Minimum Whole Kernels:
80.0% |
| - |
Maximum Broken with
length of 5.0-8.0 parts: 4.5% |
| - |
The rest contains
Head Rice with the length of more than 8.0 parts |
| - |
Maximum Red Kernels:
1.5% |
| - |
Maximum Yellow Kernels:
0.75% |
| - |
Maximum Chalky Kernels:
6.0% |
| - |
Maximum Damaged Kernels:
0.75% |
| - |
Maximum White Glutinous
Rice: 1.5% |
| - |
Maximum Paddy: 1.0%
|
| - |
Maximum Undeveloped
Kernels, Immature Kernels, Other seeds & Foreign Matter:
5.0% |
| - |
Amylose Content:
13-18% |
| - |
Alkali Spreading
Value Level at 6-7 |
| - |
Maximum Moisture
Content: 14% |
|
100% Grade C
Grain Composition
| - |
Minimum Whole Kernels:
80.0% |
| - |
Maximum Broken with
length of 5.0-8.0 parts: 5.0% |
| - |
The rest contains
Head Rice with the length of more than 8.0 parts |
| - |
Maximum Red Kernels:
2.0% |
| - |
Maximum Yellow Kernels:
0.75% |
| - |
Maximum Chalky Kernels:
6.0% |
| - |
Maximum Damaged Kernels:
0.75% |
| - |
Maximum White Glutinous
Rice: 1.5% |
| - |
Maximum Paddy: 1.0% |
| - |
Maximum Undeveloped
Kernels, Immature Kernels, Other seeds & Foreign Matter:
5.0% |
| - |
Amylose Content:
13-18% |
| - |
Alkali Spreading
Value Level at 6-7 |
| - |
Maximum Moisture
Content: 14% |
|
|
| |
 |
| |
100% Grade A
Grain Composition & Milling Degree
| - |
Minimum Whole Kernels: 60.0% |
| - |
Maximum Broken with length of 5.0-8.0 parts:
4.0% |
| - |
The rest contains Head Rice with the length
of more than 8.0 parts |
| - |
Maximum Chalky Kernels: 3.0% |
| - |
Maximum White Glutinous Rice: 1.5% |
| - |
Maximum Paddy: 5 grains per kg |
| - |
Amylose Content: 27-30% |
| - |
Alkali Spreading Value Level at 1-5 |
| - |
Maximum Moisture Content: 14% |
| - |
Milling Degree: Extra Well Milled |
|
100% Grade B
Grain Composition & Milling Degree
| - |
Minimum Whole Kernels: 60.0% |
| - |
Maximum Broken with length of 5.0-8.0 parts:
4.5% |
| - |
The rest contains Head Rice with the length
of more than 8.0 parts |
| - |
Maximum Yellow Kernels: 0.2% |
| - |
Maximum Chalky Kernels: 6.0% |
| - |
Maximum Damaged Kernels: 0.25% |
| - |
Maximum White Glutinous Rice: 1.5% |
| - |
Maximum Paddy: 7 grains per kg |
| - |
Maximum Undeveloped Kernels, Immature Kernels,
Other seeds & Foreign Matter: 0.2% |
| - |
Amylose Content: 27-30% |
| - |
Alkali Spreading Value Level at 1-5 |
| - |
Maximum Moisture Content: 14% |
| - |
Milling Degree: Extra Well Milled |
|
100% Grade C
Grain Composition & Milling Degree
| - |
Minimum Whole Kernels: 60.0% |
| - |
Maximum Broken with length of 5.0-8.0 parts:
5.0% |
| - |
The rest contains Head Rice with the length
of more than 8.0 parts |
| - |
Maximum Yellow Kernels: 0.2% |
| - |
Maximum Chalky Kernels: 6.0% |
| - |
Maximum Damaged Kernels: 0.25% |
| - |
Maximum White Glutinous Rice: 1.5% |
| - |
Maximum Paddy: 7 grains per kg |
| - |
Maximum Undeveloped Kernels, Immature Kernels,
Other seeds & Foreign Matter: 0.2% |
| - |
Amylose Content: 27-30% |
| - |
Alkali Spreading Value Level at 1-5 |
| - |
Maximum Moisture Content: 14% |
| - |
Milling Degree: Extra Well Milled |
|
|
|
 |
| |
Grain Composition
| - |
Minimum Whole Kernels:
80.0% |
| - |
Maximum Broken with
length of 5.0-8.0 parts: 0.4% |
| - |
The rest contains
Head Rice with length of more than 8.0 parts |
| - |
Maximum Yellow Kernels:
0.5% |
| - |
Maximum Chalky Kernels:
2.0% |
| - |
Maximum Damaged Kernels:
0.5% |
| - |
Maximum White Glutinous
Rice: 1.0% |
| - |
Maximum Paddy: 0.5%
|
| - |
Maximum Undeveloped
Kernels, Immature Kernels, Other seeds & Foreign Matter:
2.0% |
| - |
Amylose Content:
13-18% |
| - |
Alkali Spreading
Value Level at 6-7 |
| - |
Maximum Moisture
Content: 14% |
|
|
| |
10%
Grain Composition & Milling Degree
| - |
Minimum Whole Kernels: 55.0% |
| - |
Maximum Broken with length of 3.5-7.0 parts:
12.0% |
| - |
The rest contains Head Rice with the length
of more than 7.0 parts |
| - |
Maximum Thai Long Grain White Rice: 15.0%
|
| - |
Maximum Red Kernels and/or Undermilled
Kernels: 2.0% |
| - |
Maximum Yellow Kernels: 1.5% |
| - |
Maximum Damaged Kernels: 0.5% |
| - |
Maximum Paddy: 10 grains per kg |
| - |
Maximum Undeveloped Kernels, Immature Kernels,
Other seeds & Foreign Matter: 0.5% |
| - |
Maximum Moisture Content: 14% |
| - |
Milling Degree: Well Milled |
| |
|
|
25%
Grain
Composition & Milling Degree
| - |
Minimum Whole Kernels: 40.0% |
| - |
Maximum Broken with length of less than
5.0 parts: 28.0% |
| - |
The rest contains Head Rice with the length
of more than 5.0 parts |
| - |
Maximum Thai Long Grain White Rice: 15.0% |
| - |
Maximum Red Kernels and/or Undermilled
Kernels: 6.0% |
| - |
Maximum Yellow Kernels: 4.0% |
| - |
Maximum Damaged Kernels: 2.0% |
| - |
Maximum Paddy: 20 grains per kg |
| - |
Maximum Undeveloped Kernels, Immature Kernels,
Other seeds & Foreign Matter: 3.0% |
| - |
Maximum Moisture Content: 14% |
| - |
Milling Degree: Well Milled |
|
|
| |
 |
| |
Grain Composition &
Milling Degree
| - |
Minimum Whole Kernels: 60.0% |
| - |
Maximum Broken with length of 3.5-7.0 parts:
10.0% |
| - |
The rest contains Head Rice with length
of more than 7.0 parts |
| - |
Maximum Thai Long Grain White Rice: 10.0%
|
| - |
Maximum Red Kernels: 1.0% |
| - |
Maximum Yellow Kernels: 1.5% |
| - |
Maximum Damaged Kernels: 0.5% |
| - |
Maximum Paddy: 0 grains per kg |
| - |
Maximum Undeveloped Kernels, Immature Kernels,
Other seeds & Foreign Matter: 0.1% |
| - |
Maximum Moisture Content: 14% |
| - |
Milling Degree: Well Milled |
|
|
|
