Riz de Thailande
Standards du riz blanc longs grains thai
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% GradeA |
 70.0 |
- |
5.0 |
0 |
8.0 |
5.0
- 8.0 |
60.0 |
- |
4.0 |
0 |
0 |
0 |
0 |
3.0 |
0 |
1.5 |
0 |
5 |
Extra well milled |
100% Grade B |
40.0 |
- |
5.0 |
8.0 |
5.0
- 8.0 |
60.0 |
- |
4.5 |
0.5 |
0.1 |
0 |
0.2 |
6.0 |
0.25 |
1.5 |
0.2 |
7 |
Extra well milled |
100% Grade C |
30.0 |
- |
5.0 |
8.0 |
5.0
- 8.0 |
60.0 |
- |
5.0 |
0.5 |
0.1 |
0 |
0.2 |
6.0 |
0.25 |
1.5 |
0.2 |
7 |
Extra well milled |
5 % |
20.0 |
- |
10.0 |
7.5 |
3.5
- 7.5 |
60.0 |
- |
7.0 |
0.5 |
0.1 |
2.0 |
0.5 |
6.0 |
0.25 |
1.5 |
0.3 |
10 |
Well milled |
10% |
10.0 |
- |
15.0 |
7.0 |
3.5
- 7.0 |
55.0 |
- |
12.0 |
0.7 |
0.3 |
2.0 |
1.0 |
7.0 |
0.5 |
1.5 |
0.4 |
15 |
Well milled |
15% |
5.0 |
- |
30.0 |
6.5 |
3.0
- 6.5 |
55.0 |
- |
17.0 |
2.0 |
0.5 |
5.0 |
1.0 |
7.0 |
1.0 |
2.0 |
0.4 |
15 |
Reasonably well milled |
25% Super |
50.0 |
50.0 |
5.0 |
<5.0 |
40.0 |
- |
28.0 |
- |
1.0 |
5.0 |
1.0 |
7.0 |
1.0 |
2.0 |
1.0 |
15 |
Reasonably well milled |
25% |
50.0 |
50.0 |
5.0 |
<5.0 |
40.0 |
- |
28.0 |
- |
2.0 |
7.0 |
1.0 |
8.0 |
2.0 |
2.0 |
2.0 |
20 |
Ordinarily milled* |
35% |
50.0 |
50.0 |
5.0 |
<5.0 |
32.0 |
- |
40.0 |
- |
2.0 |
7.0 |
1.0 |
10.0 |
2.0 |
2.0 |
2.0 |
20 |
Ordinarily milled* |
45% |
50.0 |
50.0 |
5.0 |
<5.0 |
28.0 |
- |
50.0 |
- |
3.0 |
7.0 |
1.0 |
10.0 |
2.0 |
2.0 |
2.0 |
20 |
Ordinarily milled* |
|
Standards
du riz thai avec brisures
Grades |
Obtained
from the
milling of
White rice |
Grain Composition (%) |
Rice and matter that
may be present , not exceeding (%) |
Whole kernels |
Whole Kernels
and Brokens
having the length
as from 6.5 parts
onward, combined |
Brokens having
the length as from
5 parts onward |
Brokens having
the length not
reaching 6.5 parts
and not passing
through Sieve No.7 |
Brokens having
the length not
reaching 5.0 parts
and not passing
through 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 |
Nota
< moins de |
égal
ou moins de |
> plus de |
égal ou plus de |
0 = Rien |
- non precisé |
|
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