broken rice can be used by the pet food industry, and for livestock feeding and aquaculture. Broken rice is also used to make starch which is used as laundry starch and in foods, cosmetics and textile manufacture.
Thai White Rice is the long grain type. When cooked, it has a firm texture and gives a high volume of cooked rice because of its unique cooking characteristics, Thai White Rice has long gained its popularity and has been the world staple for many decades. It is a controversial food in nutrition circles.
100% broken rice consists entirely of broken grains, with no whole or partially broken grains present. This type of rice is a byproduct of the milling process where grains break during the husking and polishing stages. Despite its appearance, 100% broken rice is still nutritious and versatile.
During the milling process, the parboiled /raw rice grains which are broken by the process are
classed as broken rice. Rice kernel may break during the drying process or during the milling
process. Cracks are usually caused by moisture migrating too quickly within the kernel (drying too fast, or moisture being added back to a dry kernel) and these brokens are taken out and packed
separately as Broken Rice.
Specifications
Broken: 100% BROKEN
Average Grain Length: BELOW 4.3 MM
Moisture: 14% Max
Chalky Kernels (Basis 1-2 grain): 8% MIN
Yellow Kernels: 0.5% Max
Red/Red Streaked Kernels: 0.25% Max
Damaged/Discolored Kernels : 5%
ForeignMatter: 4%
Paddy Kernels: 5 Grain Max
Milling Degree: Well Milled, well-polished and Sortex cleaned
Moisture: 14% Max
Broken: 5%,10%,15%,25%
Foreign Matter: 0.1% Max
Damage Kernels: 0.5% Max
Yellow Kernels: 0.5% Max
Chalky Kernels 3 basis: 5% Max
Red and Red Streaked Kernels: 0.5% Max
Immature Kernels: 0.5% Max
Average Length of Grain: 6.2mm Min
Paddy Grain: 15seeds/Kg Max
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