7 CFR § 868.313
Grades and grade requirements for the class Brewers 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 |
Color requirements1 | Minimum milling requirements2 |
|
|---|---|---|---|---|
| Total (singly or combined) (percent) |
Objectionable seeds (percent) | |||
| U.S. No. 13 4 | 0.5 | 0.05 | White or Creamy | Well milled. |
| U.S. No. 23 4 | 1.0 | 0.1 | Slightly gray | Well milled. |
| U.S. No. 33 4 | 1.5 | 0.2 | Light gray or slightly rosy | Reasonably well milled. |
| U.S. No. 43 4 | 3.0 | 0.4 | Gray or rosy | Reasonably well milled. |
| U.S. No. 5 | 5.0 | 1.5 | 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 more than 15.0 percent of broken kernels that will pass through a 21⁄2 sieve; (h) 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).
3Grades 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.
4Grades 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. This limit does not apply to the special grade Granulated brewers milled rice.
[67 FR 61252, Sept. 30, 2002]
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