Parboiled Rice
It is produced from the ordinary Thai white paddy from the central region through the process of parboiling to maintain its characteristic and can be kept for a long period of time. It is clear, light yellow and puffy when cooked.
Grain Classification:
Long Grain Class 1 and Class 2 not less than 60%, the rest shall be Long Grain Class 3.
Of all, there may be Short Grain, but not exceeding 10%
Grain Composition:
Whole kernels not less than 80%
Brokens having the length from 5.0 parts upwards, but not reaching 8.0 parts in length, not exceeding 4%
Of this, there may be Brokens having the length not reaching 5.0 parts and not passing through sieve No. 7 not exceeding 0.5%, and small parboiled broken C1 not exceeding 0.1%
The rest should be Head rice having length from 8.0 parts in length upwards.
Milling degree:
Extra well milled
Grain Classification:
Long Grain Class 1 and Class 2 not less than 60%, the rest shall be Long Grain Class 3.
Of all, there may be Short Grain, but not exceeding 10%
Grain Composition:
Whole kernels not less than 80%
Brokens having the length from 5.0 parts upwards, but not reaching 8.0 parts in length, not exceeding 4%
Of this, there may be Brokens having the length not reaching 5.0 parts and not passing through sieve No. 7 not exceeding 0.5%, and small parboiled broken C1 not exceeding 0.1%
The rest should be Head rice having length from 8.0 parts in length upwards.
Milling degree:
Extra well milled
