Rice, Rice Bran Oil And Rice Husk Pellets..
5% Max. Broken 14% Max. Moisture 1% Max. Foreing Matter 6% Max. Chalky 1% Max. Yellow 1,5% Max. Spotted or Stained 2% Max. Red Striped 1,5% Max. Damaged and Injuried 10% Max/Kg Paddy
5% Max. Broken 14% Max. Moisture 2% Max. Foreign Matter 6% Max. Chalky 2% Max. Yellow 2% Max. Spotted or Satined 2% Max. Red Striped 02,5% Max. Mouldy and Burnt 15% Max/KG Paddy (Grains)
Export standard broken rice
5% Max. Broken 14% Max. Moisture 2% Max. Foreing Matter 6% Max. Chalky 2% Max. Yellow 2% Max. Spotted or Stained 2% Max. Red Striped 2,5% Max. Damaged and Injuried 15% Max/Kg Paddy
5% Max. Broken 1% Max. Foreign Matter 90% Gelatinized 0,30% Max. Parboiled 1,75% Max. Spotted or Satined 1% Max. Red Striped 0,2% Max. Mouldy and Burnt 1% Max. Damaged and Injuried 3 Max/KG Paddy (Grains)
5% Max. Broken 1% Max. Foreign Matter 90% Gelatinized 99,7% Max. Parboiled 1,75% Max. Spotted or Satined 1% Max. Red Grains 0,2% Max. Mouldy and Burnt 1% Max. Damaged and Injuried 3 Max/KG Paddy (Grains)
56x10 Min. Yield 0,50% Max. Damaged and Injuried 14% Max. Moisture 2% Max. Foreing Matter 4% Max. Chalky 1% Max. Yellow 2% Max. Spotted or Stained 1,50% Max. Red/Red Striped 10,00% Max. White Belly 2,0% Max. Husked Rice
5% Max. Broken 14% Max. Moisture 2% Max. Foreign Matter 6% Max. Chalky 2% Max. Yellow 2% Max. Spotted or Satined 2% Max. Red Striped 2,5% Max. Damaged and Injuried 15% Max/KG Paddy (Grains)
ANALYSIS VALUES Organoleptic Bright, clear; with absence of foreign odors and flavors Peroxide index 0.1 – 1.0 (meq O2 / Kg) Free fatty acid as oleic acid 0.03 – 0.07 (g / 100g) Lovibond color Yellow 10 – 15 (in 133.35mm cell) Red 0.6 – 1.5 (in 133.35mm cell) Unsaponifiable matter Max.: 1.00 (g / 100g) Soap Max.: 10 (ppm) Winter Test Oil will remain clear after cooling it for 24hs a 0ºC Moisture and volatile matter Max.: 0.05 (g / 100g) Impurities Will not contain naked eye Insoluble impurities Max.: 0.02 (g / 100g) Specific gravity at 25ºC 0.9133 – 0.9175 Refractive index at 25ºC 1.4706 – 1.4740 Iodine index 110 – 140 (g I2 / 100g) Saponification value 188 – 192 (mg OHK / g) Halphen – Gastaldi test Negative Linolenic acid Max.: 0.3 (as fatty acid / 100g of total fatty acids)
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