7 CFR § 868.312
Grade and grade requirements for the class Screenings Milled Rice. (See also §868.315.)
July 6, 2020
Grades, Grade Requirements, and Grade Designations
Open Table
| Grade | Maximum limits of— | ||||
|---|---|---|---|---|---|
| Paddy kernels and seeds | Chalky kernels1 3 (percent) | Color requirements1 | Minimum milling requirements2 |
||
| Total (number in 500 grams) |
Objectionable seeds (number in 500 grams) | ||||
| U.S. No. 14 5 | 30 | 20 | 5.0 | White or Creamy | Well milled. |
| U.S. No. 24 5 | 75 | 50 | 8.0 | Slightly gray | Well milled. |
| U.S. No. 34 5 | 125 | 90 | 12.0 | Light gray or slightly rosy | Reasonably well milled. |
| U.S. No. 44 5 | 175 | 140 | 20.0 | Gray or rosy | Reasonably well milled. |
| U.S. No. 5 | 250 | 200 | 30.0 | Dark gray or very rosy | Reasonably well milled. |
| U.S. Sample grade: | |||||
| U.S. Sample grade shall be milled rice of this class which: (a) Does not meet the requirements for any of the grades from U.S. No. 1 to U.S. No. 5, inclusive; (b) contains more than 15.0 percent of moisture; (c) is musty or sour, or heating; (d) has any commercially objectionable foreign odor; (e) has a badly damaged or extremely red appearance (f) contains more than 0.1 percent of foreign material; (g) contains two or more live or dead weevils or other insects, insect webbing, or insect refuse; or (h) is otherwise of distinctly low quality. | |||||
1For the special grade Parboiled milled rice, see §868.315(c).
2For the special grade Undermilled milled rice, see §868.315(d).
3For the special grade Glutinous milled rice, see §868.315(e).
4Grades U.S. No. 1 to U.S. No. 4, inclusive, shall contain not more than 3.0 percent of heat-damaged kernels, kernels damaged by heat and/or parboiled kernels in nonparboiled rice.
5Grades U.S. No. 1 to U.S. No. 4, inclusive, shall contain not more than 1.0 percent of material passing through a 30 sieve.
[67 FR 61251, Sept. 30, 2002]
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