Rice wholemeal flour
gluten free, standard and customized granulometries

foto Rice wholemeal flour

Description

Rice 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.

To request a datasheet please click HERE

Applications

Rice 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).


Packages

Sold by measure, Big Bag, 25Kg paper bag


disponibile anche biologico
Our products
We interpret the rice as an ingredient, we value to all components and we set as privileged partner in business to business.
Ground rice
gluten free, standard and customized granulometries, with no impurities
Rice wholemeal flour
gluten free, standard and customized granulometries
Stabilized rice bran
gluten free rice bran
Rice starch
gluten free, high viscosity, neutral taste and colour
Rice oil
neutral sensorial outline, high point of smoke
Vegetable drinks
gluten and lactose free, with no proteins from cows’ milk
Rice powder
gluten and lactose free, soluble
Puffed rice
thermo-treated rice, no chemical additives, no colorants, with a low humidity , ready to be used
Choose the product

according to its property
or its quality requirements
PROPERTIES

QUALITY REQUIREMENTS