DescriptionRice wholemeal flour is obtained by adding stabilized rice bran to the white ground rice, in proportions able to recreate the nutritional profile of the semi-raw cereal.
The choice made by Riso Scotti Ingredients to propose a mix of the two ingredients instead of a product derived from the processing of the semi-raw grain, is aimed at better preserve the nutritional values of the wholemeal flour obtained.
The different granulometry of flour, to which the stabilized rice bran is mixed, offers a customized proposal for every need.
The product is also available from biological agriculture.
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ApplicationsRice wholemeal flour is used in foods, such as (sweet and salted) bakery products, wholemeal pasta, cereals for breakfast.
These products will be more complete from a nutritional point of view (source: INRAN Foods Composition Table).
PackagesSold by measure, Big Bag, 25Kg paper bag