|
|
|
|
Thai Parboiled Rice
Parboiled rice is produced by a process of soaking, pressure steaming and drying prior to milling. This modifiles the starch and permits the retention of much of the natural vitamins and minerals in kernels. The rice is usually slightly yellowish, although the colour largely fades after cooking.
|
|
Specification of Thai Parboiled Rice
| Description |
Thai Rice Standard |
| Moisture |
14% max |
| Whole Kernels |
80% min |
| Broken (5.2 mm) |
4% max |
| Red kernels and/or Undermilled Kernels |
0.5% max |
| Yellow kernels |
0.25% max |
| Black Kernels |
0.1% max |
| Party black and Peck kernels total |
1.5% max |
| Damaged kernels |
1% max |
| White Glutinous Rice |
1.5% max |
| Undeveloped, Immature kernels, Other seeds and Foreign Matter |
0.2% max |
| Paddy (grain per 1 kg.) |
3 grains |
| Milling Degree |
Extra Well Milled |
|
| |
|
|
|
|
|
|
| |
 Copy Right @2011 Riceland Food Ltd. All rights reserved. |
|
|
|
| |
|
