Products
Thai Pathumthani Fragrant Rice
a) Thai Pathumthani Fragrant Rice 100 %
Requires ingredient of grain and degree as follows:
The ingredients comprise:
- Whole kernels, not less than 60 %.
- Broken rice in length of 5.0 parts upwards, but is not up to 8.0 parts in length, not more than 4.5 percent. Broken rice is not up to 5.0 parts in length and not pass Sieve No.7, not more than 0.5 percent and the Small broken
- The rest is unbroken rice stock from upwards of 8.0 parts in length.
Rice and Contaminate Rice
- Yellow kernels, not more than 0.2 percent.
- Chalky kernels, not more than 6.0 percent.
- Damaged kernels, not more than 0.25 percent.
- White glutinous rice, not more than 1.5 percent.
- Paddy not more than 7 per 1 kg. of Rice.
- Undeveloped kernels, Immature kernels, Other seeds, and Foreign matter, One or
- A combination of not more than 0.2 percent.
Milling degree: Extra well milled.
Requires ingredient of grain and degree as follows:
The ingredients comprise:
- Whole kernels, not less than 60 %.
- Broken rice in length of 5.0 parts upwards, but is not up to 8.0 parts in length, not more than 4.5 percent. Broken rice is not up to 5.0 parts in length and not pass Sieve No.7, not more than 0.5 percent and the Small broken
- The rest is unbroken rice stock from upwards of 8.0 parts in length.
Rice and Contaminate Rice
- Yellow kernels, not more than 0.2 percent.
- Chalky kernels, not more than 6.0 percent.
- Damaged kernels, not more than 0.25 percent.
- White glutinous rice, not more than 1.5 percent.
- Paddy not more than 7 per 1 kg. of Rice.
- Undeveloped kernels, Immature kernels, Other seeds, and Foreign matter, One or
- A combination of not more than 0.2 percent.
Milling degree: Extra well milled.
Polished (White )
Jasmine
Origin
태국
White Rice
a) White Rice 100%
It must have a white background and the grain composition/ degree are as follows:
Rice contains
Long grain Class 1 not less than 70.0 percent, the remaining part is long grain rice class 2 which may have grain rice class 3 not less than 5.0 percent.
Ingredients include
Whole kernels not less than 60.0 percent.
Broken having a length from 5.0 but not exceeding 8.0 is less than 4.0 percent
The remaining part is head rice having the length from 8.0 parts onward.
Milling degree: Extra well milled.
b) White Rice 5%
It must have a white background and the grain composition/ degree are as follows:
Rice contains
Long grain Class 1 not less than 20.0 percent, the remaining part is long grain rice class 2 and or Class 3 in all this. There may be short grain not less than 10.0 percent.
Ingredients include
Whole kernels not less than 60.0 percent.
Broken having a length from 3.5 but not exceeding 7.5 is less than 7.0 percent
Of these may be broken grains with length not exceeding 3.5. And not pass Sieve No.7
not less than 0.5 percent and Small Brokens C1 not less than 0.1 percent
The remaining part is head rice having the length from 7.5 parts onward.
Milling degree: Well milled.
c) White Rice 25%
It must have a white background and the grain composition/ degree are as follows:
Rice contains
Long grain Class 1, Class 2 and Class 3 It has one, or a combination. There may be short grain not less than 50.0 percent
Ingredients include
Whole kernels not less than 40.0 percent.
Broken grains having a length from 5.0 And not pass Sieve No.7 not less than 28.0 percent
and Small Brokens C1 not less than 0.1 percent.
The remaining part is head rice having the length from 5.0 parts onward.
Milling degree: Reasonably well milled.
d) White Broken Rice
White rice is made rice-milling 100 percent and the grain composition.
Ingredients include
Broken grains having a length not exceeding 5.0 and not pass Sieve No.7 less than 10.0 percent
The remaining part is the Broken length as from 5.0 parts onward.
Whole kernels not less than 15.0 percent and Small Brokens C1 not less than 1.0 percent.
It must have a white background and the grain composition/ degree are as follows:
Rice contains
Long grain Class 1 not less than 70.0 percent, the remaining part is long grain rice class 2 which may have grain rice class 3 not less than 5.0 percent.
Ingredients include
Whole kernels not less than 60.0 percent.
Broken having a length from 5.0 but not exceeding 8.0 is less than 4.0 percent
The remaining part is head rice having the length from 8.0 parts onward.
Milling degree: Extra well milled.
b) White Rice 5%
It must have a white background and the grain composition/ degree are as follows:
Rice contains
Long grain Class 1 not less than 20.0 percent, the remaining part is long grain rice class 2 and or Class 3 in all this. There may be short grain not less than 10.0 percent.
Ingredients include
Whole kernels not less than 60.0 percent.
Broken having a length from 3.5 but not exceeding 7.5 is less than 7.0 percent
Of these may be broken grains with length not exceeding 3.5. And not pass Sieve No.7
not less than 0.5 percent and Small Brokens C1 not less than 0.1 percent
The remaining part is head rice having the length from 7.5 parts onward.
Milling degree: Well milled.
c) White Rice 25%
It must have a white background and the grain composition/ degree are as follows:
Rice contains
Long grain Class 1, Class 2 and Class 3 It has one, or a combination. There may be short grain not less than 50.0 percent
Ingredients include
Whole kernels not less than 40.0 percent.
Broken grains having a length from 5.0 And not pass Sieve No.7 not less than 28.0 percent
and Small Brokens C1 not less than 0.1 percent.
The remaining part is head rice having the length from 5.0 parts onward.
Milling degree: Reasonably well milled.
d) White Broken Rice
White rice is made rice-milling 100 percent and the grain composition.
Ingredients include
Broken grains having a length not exceeding 5.0 and not pass Sieve No.7 less than 10.0 percent
The remaining part is the Broken length as from 5.0 parts onward.
Whole kernels not less than 15.0 percent and Small Brokens C1 not less than 1.0 percent.
Polished (White )
Origin
태국
Thai Parboiled Rice
a) Parboiled Rice 100%
It must have a white background and the grain composition/ degree are as follows:
Rice contains
Long grain Class 1 and Class 2 combined not less than 60.0 percent, the remaining part is long grain rice class 3 which may have short grains not exceeding 10.0 percent.
Ingredients include
Whole kernels not less than 80.0 percent.
Broken having a length from 5.0 but not exceeding 8.0 is less than 4.0 percent of these may be broken grains with length not exceeding 5.0.
The remaining part is head rice having the length from 8.0 parts onward.
Milling degree: Extra well milled.
b) Parboiled Rice 5%
It must have a white background and the grain composition/ degree are as follows:
Rice contains
Long grain Class 1 and Class 2 combined not less than 45.0 percent, the remaining part is long grain rice class 3 which may have short grains not exceeding 20.0 percent.
Ingredients include
Whole kernels not less than 80.0 percent.
Broken having a length from 3.5 but not exceeding 7.5 is less than 7.0 percent of these may be broken grains with length not exceeding 3.5. The remaining part is head rice having the length from 7.5 parts onward.
Milling degree: Well milled.
It must have a white background and the grain composition/ degree are as follows:
Rice contains
Long grain Class 1 and Class 2 combined not less than 60.0 percent, the remaining part is long grain rice class 3 which may have short grains not exceeding 10.0 percent.
Ingredients include
Whole kernels not less than 80.0 percent.
Broken having a length from 5.0 but not exceeding 8.0 is less than 4.0 percent of these may be broken grains with length not exceeding 5.0.
The remaining part is head rice having the length from 8.0 parts onward.
Milling degree: Extra well milled.
b) Parboiled Rice 5%
It must have a white background and the grain composition/ degree are as follows:
Rice contains
Long grain Class 1 and Class 2 combined not less than 45.0 percent, the remaining part is long grain rice class 3 which may have short grains not exceeding 20.0 percent.
Ingredients include
Whole kernels not less than 80.0 percent.
Broken having a length from 3.5 but not exceeding 7.5 is less than 7.0 percent of these may be broken grains with length not exceeding 3.5. The remaining part is head rice having the length from 7.5 parts onward.
Milling degree: Well milled.
Parboiled
Origin
태국
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