 | The right place to buy food ingredients in bulk |
| | The right place to buy food ingredients in bulk |
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.
20 kg pp bags. 20MT=1x40HQ
6 months.
| 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 | |
Rice flours can be efficacious ingredients for many food preparations: soups, dumplings, fresh made pasta, bakery and confectionery products.