Rice Specifications
Thai Jasmine (Hom Mali) Long Grain White Rice |
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Thai Jasmine Rice also called "Hom Mali" or "Fragrant Rice", is recognized world wide as Thailand's Specialty Rice with a natural aroma and flavor similar to that of roasted nuts or popcorn. General qualification is that the rice is specially soft and fragrant when cooked. Thai Jasmine rice is categories according to their quality
EXPORT GRADE : The Jasmine rice that mixed with 8% or less other breeds of rice compared by the total weight and Jasmine must be 92% pure call for a common standard for Export or Domestic use. - The average length of the whole kernel without any broken part shall not less than 7.0 mm - The ratio of the average length against the average width of the whole kernel without any broken part shall not be less than 3.0 mm - Long grain class 1 not less than 70.0%, the rest shall be Long grain class 2 - Of all these there may be Long grain class 3 not exceeding 5.0% - Whole kernels not less than 60.0% - Size of Broken having the length less 5.2 mm not exceeding 4.0% - Size of Head rice >=8.0mm - Chalky kernels not exceeding 3.0% - White glutinous rice not exceeding 1.5% - Paddy not exceeding 5 grains per 1 kg. of rice - Extra well milled |
Thai Long Grain White Rice (TWR): Specification Standard 1997
| Rice Types /
Broken Standard / Analysis |
5% 10% 15% 25% 35% 45% |
| LONG GRAIN CLASS 1 >7.0mm Not less than, % |
20.0 |
10.0 |
5.0 |
** |
** |
** |
| SHORT GRAIN < 6.2mm, % Maximum |
10.0 |
15.0 |
30.0 |
50.0 |
50.0 |
50.0 |
| WHOLE KERNELS Not less than, % |
60.0 |
55.0 |
55.0 |
40.0 |
32.0 |
28.0 |
| Broken & Small, Broken C1, % Max | 7.0 |
12.0 |
17.0 |
28.0 |
40.0 |
50.0 |
| Red and/or Under- milled Kernels, Not exceeding, % |
2.0 |
2.0 |
5.0 |
7.0 |
7.0 |
7.0 |
| Yellow Kernels, Not exceeding , % |
0.5 |
1.0 |
1.0 |
1.0 |
1.0 |
1.0 |
| Chalky Kernels, Not exceeding , % |
6.0 |
7.0 |
7.0 |
8.0 |
10.0 |
10.0 |
| Damage Kernels, Not exceeding , % |
0.25 |
0.5 |
1.0 |
2.0 |
2.0 |
2.0 |
| White Glutinous Rice, Not exceeding , % |
1.5 |
1.5 |
2.0 |
2.0 |
2.0 |
2.0 |
| Undeveloped, Immature,other seed and Foreign Matter singly or combined Not exceeding , % |
0.3 |
0.4 |
0.4 |
2.0 |
2.0 |
2.0 |
| Paddy (Grain per 1 kg of rice) or % Maximum |
10.0 |
15.0 |
15.0 |
20.0 |
20.0 |
20.0 |
| Moisture,% Maximum | 14.0 |
14.0 |
14.0 |
14.0 |
14.0 |
14.0 |
| Milling Degree * | B |
B |
C |
D |
D |
D |
* Milling Degree: A=Extra Well Milled B=Well Milled C=Reasonably Well Milled
D=Ordinarily Milled
** Long grain class 1, class 2 and class 3 either singly or combined.
White Rice 100 % Grade A |
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Of all these there may be Long grain class 3 not exceeding 5.0%
- |
White Rice 100 % Grade B |
| - Long grain class1 not less than 40%, the rest shall be Long grain class2 / class 3 |
White Rice 100 % Grade C |
|
- Short grain not exceeding 5.0 % |
| Thai Parboiled Rice (TPBR) | 100% Sorted 5 % Sorted 1 0 % Sorted 15 % 25 % |
|
Long Grain Class 1 & Class 2 * Not less than, % |
60.0 |
45.0 |
30.0 |
25.0 |
20.0 |
| Short Grain, % Maximum | 10.0 |
20.0 |
20.0 |
30.0 |
30.0 |
| Whole kernels, % Minimum | 80.0 |
80.0 |
75.0 |
70.0 |
60.0 |
| Size of Broken, parts | 4.0 |
7.0 |
12.0 |
18.0 |
28.0 |
| Size of Head rice, parts | 8.0 |
7.5 |
7.0 |
6.5 |
5.0 |
| Red / Undermilled Kernels, Not exceeding, % |
0.5 |
1.0 |
2.0 |
5.0 |
7.0 |
| Yellow Kernels, % Maximum | 0.25 |
0.5 |
0.75 |
2.0 |
3.0 |
| Black Kernels, % Maximum | 0.1 |
0.15 |
0.2 |
0.5 |
0.75 |
| Party black/Peck kernel, % Max Party black kernels, % Max |
1.5 0.5 |
2.0 0.75 |
2.5 1.0 |
4.0 2.5 |
4.5 3.0 |
| Damaged kernels, % Maximum | 1.0 |
1.0 |
1.5 |
1.5 |
1.5 |
| Glutinous rice, % Maximum | 1.5 |
1.5 |
1.5 |
2.5 |
2.5 |
| Paddy, grain per 1 kg , Max | 3 |
5 |
5 |
10 |
10 |
| Undeveloped, Immature,
kernels, Other seeds and Foreign matter,singly or combined, % Maximum |
0.2 |
0.2 |
0.4 |
0.7 |
1.0 |
| Milling degree ** | A |
B |
B |
B |
D |
Parboiled Broken Rice A1 |
| Grain Composition, composition of: Brokens
having the length not reaching 6.0 parts and not passing through sieve
No.7 for the entire quantity. Of this there may be brokens having the
length as from 6.0 parts onward and Whole kernels combined not exceeding
10.0%, and Small parboiled brokens C1 not exceeding 6.0%
Matter that may be present: Parboiled broken rice A1 is obtained from the milling of Parboiled rice of various grades and shall have Grain composition as follows: |
* The rest shall be long grain class 3
** A=Extra well milled B=Well milled C=Reasonably well milled D=Ordinary milled
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Rice Defects : The In-line Sorting of Rice Milling Process for finenest quality |
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Black Specs |
Bran Sticks |
Chalky |
Discoloured |
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Immature |
Red |
Foreign Matter |
Yellow |
