Riso Scotti Ingredients | Company

Rice wholemeal flour

gluten free, standard and customized granulometries

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).