As known purfume rice of thailand is long grain which is origin from Thailand is called Hom mali rice. When cooking this rice will be good adhesion. This is called Thai jasmine rice or Hom mali rice.
Jasmine Rice 100%
Standard Specification |
| Moisture: | Max 14.00 % |
|---|---|
| Broken: | Max 4.50 % |
| Whole Kernels: | Min 60.00% |
| Chalky Kernels: | Max 6.00% |
| Yellow Kernels: | Max 0.20% |
| Damage Kernels: | Max 0.25% |
| Glutinous rice: | Max 1.50% |
| Purity: | Min 92.00% |
| Paddy Kernels: | Max 7 grains |
| Milling Degree: | Well Milled |
White rice 5% broken
Standard Specification
| Grain Composition: | Min 60.0% |
|---|---|
| Whole Kernels: | Max 7.0 % |
| Broken(Size of broken 4.6 mm.): | Not Specified |
| Rice and matter that may be presented: | |
| Red and Undermilled Kernels: | Max 2.0% |
| Chalky Kernels: | Max 6.0 % |
| Damaged Kernel: | Max 0.25% |
| Yellow Kernel: | Max 0.5% |
| Undeveloped, Immature kernels, Others seeds and | |
| White Glutinous Rice: | Max 1.5% |
| Foreign matter, singly or combined : | Max 0.3% |
| Paddy (Per 1 kg): | Max 10 grains |
| Moisture: | Max 14.0% |
| Milling Degree: | Well Milled |
Thai Parboiled Rice 10%
| Long grain class 1+2 | 30.00% min |
|---|---|
| Long grain class 3 | – |
| Short grain | 20.00% max |
| Whole kernels | 75.00% min |
| Brokens | 12.00% max |
| Small Brokens | 0.70% max |
| Small Brokens C1 | 0.30% max |
| Red kernels and or undermilled kernels | 2.00% max |
| Yellow kernels | 1.50% max |
| Chalky Kernels | – |
| Damaged kernels | 1.50% max |
| White glutinous rice | 1.50% max |
| Undeveloped, immature kernels, other seeds and foreign matter either singly or combined | 0.40% max |
| Black kernels | 0.25% max |
| Partly black kernels and peck kernels combined | 3.50% max |
| (of which partly black kernels) | 2.00% max |
| Paddy (grains per 1 kg) | 10 grains max |
| Moisture | 14.00% max |
| Milling degree | Well Milled |
Thai Parboiled Rice 10%Sortexed )
| -Long grain class 1+2 | 30.00% min |
|---|---|
| -Long grain class 3 | – |
| -Short grain | 20.00% max |
| -Whole kernels | 75.00% min |
| -Brokens | 12.00% max |
| -Small Brokens | 0.70% max |
| -Small Brokens C1 | 0.30% max |
| -Red kernels and or undermilled kernels | 2.00% max |
| -Yellow kernels | 0.75% max |
| -Chalky Kernels | – |
| -Damaged kernels | 1.50% max |
| -White glutinous rice | 1.50% max |
| -Undeveloped, immature kernels, other seeds and foreign matter either singly or combined | 0.40% max |
| -Black kernels | 0.20% max |
| -Partly black kernels and peck kernels combined | 2.50% max |
| (of which partly black kernels) | 1.00% max |
| -Paddy (grains per 1 kg) | 5 grains max |
| -Moisture | 14.00% max |
| -Milling degree | Well Milled |
Thai Parboiled Rice 100%
| -Long grain class 1+2 | 60.00% min |
|---|---|
| -Long grain class 3 | – |
| -Short grain | 10.00% max |
| -Whole kernels | 80.00% min |
| -Brokens | 4.00% max |
| -Small Brokens | 0.50% max |
| -Small Brokens C1 | 0.10% max |
| -Red kernels and or undermilled kernels | 0.50% max |
| -Yellow kernels | 0.50% max |
| -Chalky Kernels | – |
| -Damaged kernels | 1.00% max |
| -White glutinous rice | 1.50% max |
| -Undeveloped, immature kernels, other seeds and foreign matter either singly or combined | 0.20% max |
| -Black kernels | 0.25% max |
| -Partly black kernels and peck kernels combined | 2.50% max |
| (of which partly black kernels) | 1.00% max |
| -Paddy (grains per 1 kg) | 5 grains max |
| -Moisture | 14.00% max |
| -Milling degree | Extra Well Milled |
Thai Parboiled Rice 100% Sortexed
| -Long grain class 1+2 | 60.00% min |
|---|---|
| -Long grain class 3 | – |
| -Short grain | 10.00% max |
| -Whole kernels | 80.00% min |
| -Brokens | 4.00% max |
| -Small Brokens | 0.50% max |
| -Small Brokens C1 | 0.10% max |
| -Red kernels and or undermilled kernels | 0.50% max |
| -Yellow kernels | 0.25% max |
| -Chalky Kernels | – |
| -Damaged kernels | 1.00% max |
| -White glutinous rice | 1.50% max |
| -Undeveloped, immature kernels, other seeds and foreign matter either singly or combined | 0.20% max |
| -Black kernels | 0.10% max |
| -Partly black kernels and peck kernels combined | 1.50% max |
| (of which partly black kernels) | 0.50% max |
| -Paddy (grains per 1 kg) | 0.50% max |
| -Moisture | 14.00% max |
| -Milling degree | Extra Well Milled |
Thai Parboiled Rice 15%
| -Long grain class 1+2 | 25.00% min |
|---|---|
| -Long grain class 3 | – |
| -Short grain | 30.00% max |
| -Whole kernels | 70.00% min |
| -Brokens | 18.00% max |
| -Small Brokens | 1.00% max |
| -Small Brokens C1 | 1.00% max |
| -Red kernels and or undermilled kernels | 5.00% max |
| -Yellow kernels | 2.00% max |
| -Chalky Kernels | – |
| -Damaged kernels | 1.50% max |
| -White glutinous rice | 2.50% max |
| -Undeveloped, immature kernels, other seeds and foreign matter either singly or combined | 0.70% max |
| -Black kernels | 0.50% max |
| -Partly black kernels and peck kernels combined | 4.00% max |
| (of which partly black kernels) | 2.50% max |
| -Paddy (grains per 1 kg) | 10 grains max |
| -Moisture | 14.00% max |
| -Milling degree | Well Milled |
Thai Parboiled Rice 25%
| -Long grain class 1+2 | 20.00% min |
|---|---|
| -Long grain class 3 | – |
| -Short grain | 30.00% max |
| -Whole kernels | 60.00% min |
| -Brokens&-Small Brokens | 28.00% max |
| -Small Brokens C1 | 2.00% max |
| -Red kernels and or undermilled kernels | 7.00% max |
| -Yellow kernels | 3.00% max |
| -Chalky Kernels | – |
| -Damaged kernels | 1.50% max |
| -White glutinous rice | 2.50% max |
| -Undeveloped, immature kernels, other seeds and foreign matter either singly or combined | 1.00% max |
| -Black kernels | 0.75% max |
| -Partly black kernels and peck kernels combined | 4.50% max |
| (of which partly black kernels) | 3.00% max |
| -Paddy (grains per 1 kg) | 10 grains max |
| -Moisture | 14.00% max |
| -Milling degree | Ordinarily Well Milled |
Thai Parboiled Rice 5%
| -Long grain class 1+2 | 45.00% min |
|---|---|
| -Long grain class 3 | – |
| -Short grain | 20.00% max |
| -Whole kernels | 80.00% min |
| -Brokens | 7.00% max |
| -Small Brokens | 0.50% max |
| -Small Brokens C1 | 0.10% max |
| -Red kernels and or undermilled kernels | 1.00% max |
| -Yellow kernels | 1.00% max |
| -Chalky Kernels | – |
| -Damaged kernels | 1.00% max |
| -White glutinous rice | 1.50% max |
| -Undeveloped, immature kernels, other seeds and foreign matter either singly or combined | 0.20% max |
| -Black kernels | 0.25% max |
| -Partly black kernels and peck kernels combined | 3.00% max |
| (of which partly black kernels) | 1.50% max |
| -Paddy (grains per 1 kg) | 10 grains max |
| -Moisture | 14.00% max |
| -Milling degree | Well Milled |
Thai Parboiled Rice 5% Sortexed )
| -Long grain class 1+2 | 45.00% min |
|---|---|
| -Long grain class 3 | – |
| -Short grain | 20.00% max |
| -Whole kernels | 80.00% min |
| -Brokens | 7.00% max |
| -Small Brokens | 0.50% max |
| -Small Brokens C1 | 0.10% max |
| -Red kernels and or undermilled kernels | 1.00% max |
| -Yellow kernels | 0.50% max |
| -Chalky Kernels | – |
| -Damaged kernels | 1.00% max |
| -White glutinous rice | 1.50% max |
| -Undeveloped, immature kernels, other seeds and foreign matter either singly or combined | 0.20% max |
| -Black kernels | 0.15% max |
| -Partly black kernels and peck kernels combined | 2.00% max |
| (of which partly black kernels) | 0.75% max |
| -Paddy (grains per 1 kg) | 5 grains max |
| -Moisture | 14.00% max |
| -Milling degree | Well Milled |