Rice Flour

Rice Flours are obtained from milling purified white rice. The broken rice, after having being superficially abraded in order to remove any possible chromatic defects, is milled via the passage through rolling mills which provide different granulometry according to the kind of flour desired: cream, flour or semolina. By using the rice flours, the final product will be provided with all the characteristic values of rice: high digestibility, absence of gluten, absence of GMO elements, few fats, little sodium, good bioavailability of proteins, very good intake of carbohydrates. The scarce absorption of fats from these flours renders the “fried” product particularly crunchy and not too greasy.

PACKING:

20 kg pp bags. 20MT=1x40HQ

SHELF LIFE:

6 months.

SPECIFICATIONS:

Chemical and physical characteristics
Moisture (%) 12±2.0
Ash (%) 0.5±0.1
Gluten (ppm) < 20
Pb (mg/kg) max 0.2
Cd (mg/kg) max 0.2
Filth test (in 50 g) Max 50
Alive or dead insect (in 50 g) Absent
Pesticides residues (ppm) Law limits
Foreign substances Absent
Aflatoxins
B1 (µg/kg) max 2.0
B1+B2+G1+G2 (µg/kg) max 4.0
Ocratossina A (µg/kg) max 3.0
Zearalenone (µg/kg) max 75
GMO Absent
Sieving (%) <125 µm 5%±5
125µm<65%<250µm
>250µm 30%±5
Microbiological characteristics Average value Max value
Total viable count (ufc/g) <10000 <500000
Moulds/Yeasts (ufc/g) <1000 <10000
Coliforms (ufc/g) <100 <1000
Salmonella spp (ufc/25g) Absent Absent
Organoleptic evaluation
Appearance Flour
Colour White
Odour and flavour Typical of rice
Nutritional information (average value per 100 g of product)
Energy value 359/1497.5 (kcal/kJ)
Proteins 7.0 g
Carbohydrates 80.0 g
Fats 0.5 g
Fiber 0.5 g
Sodium 4 Mg

APPLICATIONS:

Rice flours can be efficacious ingredients for many food preparations: soups, dumplings, fresh made pasta, bakery and confectionery products.

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