Product profile

Wholemeal rice flours are obtained by adding stabilised rice chaff to the white rice flour, in proportions necessary to recreate the nutritional profile of the cereal at its raw status.

Riso Scotti Ingredients has chosen to offer a blend made by the two ingredients instead of a product derived from the processing of the semi-raw grains, in order to better preserve the nutritional values of the wholemeal flour obtained as well as prolonging its shelf-life.

The various granulometry of the flour to which the stabilised rice bran is blended presents a tailor-made offer for each special need: CREAM, FLOUR and SEMOLINA.

Applications

Wholemeal flours are used in several products such as:

• bread
• biscuits
• muffins
• cakes
• pasta
• breakfast cereals

These products will be richer in fibre and vitamins.

Sizes for sale

Loose, Big Bags, Paper bags.