Stabilized rice bran
gluten free rice bran

foto Stabilized rice bran

Description

The stabilized rice bran Orybran, represents the outer part of the caryopsis (pericarp, seed coat, perisperm, aleuronic layer and germ) and is obtained through the grain refining process thanks to mechanical abrasion.
It undergoes a patented process of thermo-mechanical nature that, stabilizing the enzymic components, avoids it becomes rancid and preserves intact all micro and macro elements of the rice grain.

The stabilized rice bran Orybran, thanks to its typical nutritional values, can be suitable to integrate the formulation of several food products.

Our stabilized rice bran Orybran is available in customizable granulometries, for different food employments.

To request a datasheet please click HERE
tabella nutrizionale

Applications

Orybran, more than containing rice oil, has a good fibre content and so we suggest to use it inside different food formulations: cereals, sweet or salted bakery products, extruded products, energetic bars, batter for fried foods.


Packages

Big Bag, 25Kg paper bag
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