DescriptionGround rice is obtained by grinding the white broken rice with no impurities. The broken rice, after the surface abrasion to remove possible chromatic defects, is grinded through the passage into rolling mills in order to obtain ground rice with different granulometries.
The use of ground rice allows to give to the finished product all nutritional values typical of the cereal: high digestibility, of course gluten free, excellent supply of carbohydrates.
WIHOUT FATS AND SODIUM FREE (according to the Regulation 1924/2006).
CREAM, FLOUR AND SEMOLINA are our standard references and distinguish for the growing granulometry.
The advanced technology of our plant allows us to offer even different formulations for a customized proposal.
The product is also available from biological agriculture.
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ApplicationsRice starch is used in food industry for its thickening capacities, more than for the high degree of digestibility and the total lack of allergens.
Cosmetics, on the contrary, exploits its intrinsic features: rice starch, in fact, is first of all a powerful anti-inflammatory, useful to relieve irritations and skin rashes and it has also detergent and moisturizing properties.
Waxy rice starch, thanks to its structuring capacities, can be added to foods instead of fat, creating a creamy sensation on the palate.
Pharmaceutical industry uses it as an excipient.
It’s excellent to preserve the structure of deep-frozen products.
PackagesBig Bag, 20Kg paper bag