1.
White rice **0 %
The white rice **0% contains not less than *0% of full-grain
rice.
Not less than *0 % of first grade, long-grain rice. The rest is the
second grade long-grain rice. All in all, the rice consists of not
more than 5.0 percent of third-grade long-grain rice.
The ingredients comprise: Not less than *0.0
percent of full-grain rice; Broken rice in length of 5.0 parts
upwards, but is not up to 8.0 parts in length, will not exceed 4.0
percent; The rest is unbroken rice stock from upwards of 8.0 parts
in length.
2.
White rice 5%
Content of 5% white rice, being the rice with rice base,
ingredients of rice grains and level of milling as follows: Not
less than *0.0 percent of long-grained, grade 1, rice. The rest is
the long-grained rice of 2nd grade and /or 3rd grade rice. All in
all, short-grained rice may not exceed *0.0 percent
Not less than *0.0 percent of full grained rice;
Broken rice is from upwards of 3.5 parts in length, but is less
than 7.5 parts.
In not less than 7.5 percent of this amount, there may be broken
rice in length of less than 3.5 parts and not more than 0.5 percent
do not pass through the No 7 sieve; and C*1 broken rice does not
exceed 0.1. The rest is unbroken rice stock of 7.5 parts in length
upwards.
3. *5
% white rice
It
is processed product from paddy of *5% white rice. The ingredients
of rice grains and level of milling are as follows:
Long-grain rice of grade 1, grade 2, and grade 3 or several of them
combined; there may be short broken rice of not more than *0.0
percent .Not less than *0.0 percent of full-grain rice.
Broken rice of less than 5.0 parts in length and does pass the No 7
sieve will not exceed *8.0. Of this amount, there may be long C*1
broken rice not exceeding 1.0 percent. The rest is the rice grain
in length of 5.0 parts upwards.
4.
**0 % Thai Prathumthani Fragrant Rice
It
is processed rice product from Thai Pathumthani paddy. Prathumthani
fragrant rice is soft and tender similar in characteristics to that
of Hom Mali Fragrant rice. The ingredients of the rice grain and
the level of milling are as follows:
Long-grain, 1st grade, rice of not less than *0.0 percent;
The rest is the long-grain 2nd grade or 3rd grade rice. Of this
amount, there may be short broken rice of not exceeding *0.0
percent. Full-grain rice of not less than *0.0 percent;
Broken rice in length of 3.5 parts upwards, but is less than 7.5
parts;
Not more than 7.0 percent of this amount may be broken rice of less
than 3.5 parts in length and does not pass the No 7 sieve, not
exceeding 0.5 percent and C*1 broken rice of not exceeding 0.1
percent. The rest is unbroken rice stock of 7.5 parts in length
upwards.
5.
**0 % parboiled rice
Subject
to parboiling and steaming process containing rice base, rice grain
ingredients and the level of milling as follows: Long-grain rice of
1st grade, and 2nd grade combined of not less than *0.0. The rest
is long-grain rice of 3rd grade. Of this amount, there may be short
broken rice of not more than *0.0 percent.
Full-grain rice of not less than *0.0 percent;
Broken rice of 5.0 parts upwards in length, but less than 8.0 parts
in length does not exceed 4.0 percent. Of this amount, there may be
broken rice of less than 5.0 parts in length and does not pass the
No 7 sieve. The rest is unbroken rice stock of 8.0 parts upwards in
length.
6.
5 percent parboiled rice
Long-grain
rice, grade 1 and grade 2, combined of not less than *5.0
percent.
The rest is long-grain rice; grade 3, of this amount there may be
short-grain rice of not more than *0.0 percent.
Full-grain rice of not less than *0.0 percent
Broken rice of 3.5 parts upwards in length, but less than 7.5 parts
does not exceed 7.0 percent. Of this amount, there may be broken
rice of less than 3.5 parts in length and does not pass the No 7
sieve, not exceeding 0.5 percent and C*1 broken rice does not
exceed 0.1 percent. The rest is unbroken rice stock of 7.5 parts in
length upwards.
7.
White Broken Rice
Broken
rice grain of the length of less than 5.0 parts and has not passed
through No 7 sieve will not exceed *0.0 percent; the rest will be
broken rice of the length of 5.0 parts upwards. Of this whole
amount, there may be full-grain rice of not exceeding *5.0 percent
and C*1 unbroken rice not exceeding 1.0 percent.
8.
Rice Bran
The
essence of the rice bran takes on mild creamy, fine color of
texture, odorless, free of rice beetle, and free various
insects.
