Standards for Parboiled rice

Grades
Grain Classification (%)

Size of
Head rice

(parts)

Size of
Brokens

(parts)

Grain Composition (%)
Rice and matter that may be present, not exceeding (%)
Milling degree
Long grain
Short grain
(6.2 mm.)
Whole
Kernels
Head
rice
Brokens and Small brokens C1
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 comblned
Paddy
(Grains
per 1 kg.)
Class 1+2
(>6.6 mm., 7.0 mm.)
Class 3 (>6.2 - 6.6 mm.)
Total
(including brokens not passing through sieve No. 7 & C1)
Brokens not reaching the minimum specified parts and not passing through sieve No. 7
Small
brokens
C1
Total
Partly
black
kernels
100% Sorted
60.0
-
10.0
8.0
5.0 - 8.0
80.0
-
4.0
0.5
0.1
0.5
0.25
0.10
1.5
0.5
1.0
1.5
0.2
3
Extra well milled
100%
60.0
-
10.0
8.0
5.0 - 8.0
80.0
-
4.0
0.5
0.1
0.5
0.5
0.25
2.5
1.0
1.0
1.5
0.2
5
Extra well milled
5% Sorted
45.0
-
20.0
7.5
3.5 - 7.5
80.0
-
7.0
0.5
0.1
1.0
0.5
0.15
2.0
0.75
1.0
1.5
0.2
5
Well milled
5%
45.0
-
20.0
7.5
3.5 - 7.5
80.0
-
7.0
0.5
0.1
1.0
1.0
0.25
3.0
1.5
1.0
1.5
0.2
10
Well milled
10% Sorted
30.0
-
20.0
7.0
3.5 - 7.0
75.0
-
12.0
0.7
0.3
2.0
0.75
0.20
2.5
1.0
1.5
1.5
0.4
5
Well milled
10%
30.0
-
20.0
7.0
3.5 - 7.0
75.0
-
12.0
0.7
0.3
2.0
1.5
0.25
3.5
2.0
1.5
1.5
0.4
10
Well milled
15%
25.0
-
30.0
6.5
3.0 - 6.5
70.0
-
18.0
1.0
1.0
5.0
2.0
0.50
4.0
2.5
1.5
2.5
0.7
10
Reasonably well milled
25%
20.0
-
30.0
5.0
<5.0
60.0
-
28.0
-
2.0
7.0
3.0
0.75
4.5
3.0
1.5
2.5
1.0
10
Ordinarily milled

 

<less than equal or less than
>more than rqual or more than
0 = NIL - not specified