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Rice Flour

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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.