Thai White Rice
Thai White Rice or normal white rice is the most common rice in Thailand and world wide. Thai White rice can be planted for 2-3 crops per year depend on the planting area and irrigation.
Thai white rice new crop is highly demanded from many countries would wide. More than half of the rice exporting is White rice. White rice has many grade such as 100%, 5% broken, 10% broken…till 100% broken rice.
Thai White Rice Standards
|
Grades |
Grain Classification (%) |
Size of Head rice (parts) |
Size of Brokens (parts) |
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|
Long grain |
Short grain |
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|
Class 1 |
Class 2 |
Class 3 |
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|
100% Grade A |
≥ 70.0 |
– |
≤ 5.0 |
0 |
≥ 8.0 |
≥ 5.0 – < 8.0 |
|
100% Grade B |
≥ 40.0 |
– |
≤ 5.0 |
≥ 8.0 |
≥ 5.0 – < 8.0 |
|
|
100% Grade C |
≥ 30.0 |
– |
≤ 5.0 |
≥ 8.0 |
≥ 5.0 – < 8.0 |
|
|
5% |
≥ 20.0 |
– |
≤ 10.0 |
≥7.5 |
≥ 3.5 – < 7.5 |
|
|
10% |
≥ 10.0 |
– |
≤ 15.0 |
≥7.0 |
≥ 3.5 – < 7.0 |
|
|
15% |
≥ 5.0 |
– |
≤ 30.0 |
≥ 6.5 |
≥ 3.0 – < 6.5 |
|
|
25% Super |
≥ 50.0 |
≤ 50.0 |
≥ 5.0 |
< 5.0 |
||
|
25% |
≥ 50.0 |
≤ 50.0 |
≥ 5.0 |
< 5.0 |
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|
35% |
≥ 50.0 |
≤ 50.0 |
≥ 5.0 |
< 5.0 |
||
|
45% |
≥ 50.0 |
≤ 50.0 |
≥ 5.0 |
< 5.0 |
||
|
Grades |
Grain composition (%) |
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|
Whole Kernels |
Head Rice |
Brokens and Small brokens C1 |
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|
Total (including brokens not passing through sleve No.7 & C1) |
Brokens not reaching the minimum specified parts and not passing through sleve No. 7 |
Small brokens C1 |
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|
100% Grade A |
≥ 60.0 |
– |
≤ 4.0 |
0 |
0 |
|
100% Grade B |
≥ 60.0 |
– |
≤ 4.5 |
≤ 0.5 |
≤ 0.1 |
|
100% Grade C |
≥ 60.0 |
– |
≤ 5.0 |
≤ 0.5 |
≤ 0.1 |
|
5% |
≥ 60.0 |
– |
≤ 7.0 |
≤ 0.5 |
≤ 0.1 |
|
10% |
≥ 55.0 |
– |
≤ 12.0 |
≤ 0.7 |
≤ 0.3 |
|
15% |
≥ 55.0 |
– |
≤ 17.0 |
≤ 2.0 |
≤ 0.5 |
|
25% Super |
≥ 40.0 |
– |
≤ 28.0 |
– |
≤ 1.0 |
|
25% |
≥ 40.0 |
– |
≤ 28.0 |
– |
≤ 2.0 |
|
35% |
≥ 32.0 |
– |
≤ 40.0 |
– |
≤ 2.0 |
|
45% |
≥ 28.0 |
– |
≤ 50.0 |
– |
≤ 3.0 |
|
Grades |
Rice and matter that may be present, not exceeding (%) |
Milling degree |
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|
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 (Grains per 1 kg.) |
||
|
100% Grade A |
0 |
0 |
3.0 |
0 |
1.5 |
0 |
5 |
Extra well milled |
|
100% Grade B |
0 |
0.2 |
6.0 |
0.25 |
1.5 |
0.2 |
7 |
Extra well milled |
|
100% Grade C |
0 |
0.2 |
6.0 |
0.25 |
1.5 |
0.2 |
7 |
Extra well milled |
|
5% |
2.0 |
0.5 |
6.0 |
0.25 |
1.5 |
0.3 |
10 |
Well milled |
|
10% |
2.0 |
1.0 |
7.0 |
0.5 |
1.5 |
0.4 |
15 |
Well milled |
|
15% |
5.0 |
1.0 |
7.0 |
1.0 |
2.0 |
0.4 |
15 |
Resonably well milled |
|
25% Super |
5.0 |
1.0 |
7.0 |
1.0 |
2.0 |
1.0 |
15 |
Resonably well milled |
|
25% |
7.0 |
1.0 |
8.0 |
2.0 |
2.0 |
2.0 |
20 |
Ordinarily milled |
|
35% |
7.0 |
1.0 |
10.0 |
2.0 |
2.0 |
2.0 |
20 |
Ordinarily milled |
|
45% |
7.0 |
1.0 |
10.0 |
2.0 |
2.0 |
2.0 |
20 |
Ordinarily milled |
Thai Broken Rice
During the milling process, the grains that remain intact are separated to the white rice, while the rest goes to Broken Rice. This type of rice is for making noodle and snack.
Thai Broken Rice Standards
|
Grades |
Obtained from white rice |
Composition |
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|
Whole kernels (not exceeding) |
Whole kernels and Brokens having the length as from 6.5 parts onward, combined |
Brokens having the length as from 5 parts onward |
Brokens not reaching 6.5 parts and not passing through sieve No.7 |
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|
A1 Extra Super |
100% |
≤ 15.0 |
– |
≥ 74 |
– |
|
A1 Super |
100%, 5%, 10% |
– |
≤ 15.0 |
– |
≥ 80.0 |
|
A1 Special |
15%, 25% Super |
– |
≤ 15.0 |
– |
≥ 79.0 |
|
Grades |
Composition |
Rice and matter that maybe present, not exceeding (%) |
|||
|
Brokens having the length not reaching 5.0 parts andnot passing through Sieve No.7 |
Small brokens C1 |
White Glutinous rice |
Foreign matter |
||
|
Total (including C1) |
Small brokens C1 |
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|
A1 Extra Super |
– |
≤ 10.0 |
1.5 |
0.5 |
0.5 |
|
A1 Super |
– |
≤ 5.0 |
1.5 |
0.5 |
0.5 |
|
A1 Special |
– |
≥ 6.0 |
2.5 |
0.5 |
1.0 |
Thai Parboiled Rice
Thai Parboiled Rice is processed from high quality white rice. Due to the good process and quality Thai Parboiled rice is very popular in Middle East and Africa countries.
Thai Parboiled Rice Standards
|
Grades |
Grain Classification (%) |
Size of Head rice (parts) |
Size of Brokens (parts) |
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|
Long grain |
Short grain |
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|
Class 1+2 |
Class 3 |
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|
100% Sorted |
≥ 60.0 |
– |
≤ 10.0 |
≥ 8.0 |
≥ 5.0 – < 8.0 |
|
100% |
≥ 60.0 |
– |
≤ 10.0 |
≥ 8.0 |
≥ 5.0 – < 8.0 |
|
5% Sorted |
≥ 45.0 |
– |
≤ 20.0 |
≥ 7.5 |
≥ 3.5 – < 7.5 |
|
5% |
≥ 45.0 |
– |
≤ 20.0 |
≥ 7.5 |
≥ 3.5 – < 7.5 |
|
10% Sorted |
≥ 30.0 |
– |
≤ 20.0 |
≥ 7.0 |
≥ 3.5 – < 7.0 |
|
10% |
≥ 30.0 |
– |
≤ 20.0 |
≥ 7.0 |
≥ 3.5 – < 7.0 |
|
15% |
≥ 25.0 |
– |
≤ 30.0 |
≥ 6.5 |
≥ 3.0 – < 6.5 |
|
25% |
≥ 20.0 |
– |
≤ 30.0 |
≥ 5.0 |
< 5.0 |
|
Grades |
Grain composition (%) |
||||
|
Whole Kernels |
Head Rice |
Brokens and Small brokens C1 |
|||
|
Total (including brokens not passing through sleve No.7 & C1) |
Brokens not reaching the minimum specified parts and not passing through sleve No. 7 |
Small brokens C1 |
|||
|
100% Sorted |
≥ 80.0 |
– |
≤ 4.0 |
≤ 0.5 |
≤ 0.1 |
|
100% |
≥ 80.0 |
– |
≤ 4.0 |
≤ 0.5 |
≤ 0.1 |
|
5% Sorted |
≥ 80.0 |
– |
≤ 7.0 |
≤ 0.5 |
≤ 0.1 |
|
5% |
≥ 80.0 |
– |
≤ 7.0 |
≤ 0.5 |
≤ 0.1 |
|
10% Sorted |
≥ 75.0 |
– |
≤ 12.0 |
≤ 0.7 |
≤ 0.3 |
|
10% |
≥ 75.0 |
– |
≤ 12.0 |
≤ 0.7 |
≤ 0.3 |
|
15% |
≥ 70.0 |
– |
≤ 18.0 |
≤ 1.0 |
≤ 1.0 |
|
25% |
≥ 60.0 |
– |
≤ 28.0 |
– |
≤ 2.0 |
|
Grades |
Rice and matter that may be present, not exceeding (%) |
Milling degree |
||||||||
|
Red and or Undermilled Kernels |
Yellow Kernels |
Black Kernels |
Partly black and Peck kernels |
Damaged kernels |
Glutinous rice |
Undeveloped, Immature kernels, Other seeds and Foreign matter, singly or combined |
Paddy (Grains per 1 kg.) |
|||
|
Total |
Partly black kernels |
|||||||||
|
100% Sorted |
0.5 |
0.25 |
0.10 |
1.5 |
0.5 |
1.0 |
1.5 |
0.2 |
3 |
Extra well milled |
|
100% |
0.5 |
0.5 |
0.25 |
2.5 |
1.0 |
1.0 |
1.5 |
0.2 |
5 |
Extra well milled |
|
5% Sorted |
1.0 |
0.5 |
0.15 |
2.0 |
0.75 |
1.0 |
1.5 |
0.2 |
5 |
Well milled |
|
5% |
1.0 |
1.0 |
0.25 |
3.0 |
1.5 |
1.0 |
1.5 |
0.2 |
10 |
Well milled |
|
10% Sorted |
2.0 |
0.75 |
0.20 |
2.5 |
1.0 |
1.5 |
1.5 |
0.4 |
5 |
Well milled |
|
10% |
2.0 |
1.5 |
0.25 |
3.5 |
2.0 |
1.5 |
1.5 |
0.4 |
10 |
Well milled |
|
15% |
5.0 |
2.0 |
0.50 |
4.0 |
2.5 |
1.5 |
2.5 |
0.7 |
10 |
Reasonably well milled |
|
15% |
7.0 |
3.0 |
0.75 |
4.5 |
3.0 |
1.5 |
2.5 |
1.0 |
10 |
Ordinarily milled |