Product profile

Rice flours are obtained from milling purified white rice.
The broken rice, after having being superficially abraded in order to remove any possible chromatic defects, is milled via the passage through rolling mills which provide different granulometry according to the kind of flour desired: cream, flour or semolina.

By using the rise flours, the final product will be provided with all the characteristic values of rice: high digestibility, absence of gluten, absence of GMO elements, few fats, little sodium, good bioavailability of proteins, very good intake of carbohydrates. The scarce absorption of fats from these flours renders the “fried” product particularly crunchy and not too greasy.

CREAM, FLOUR AND SEMOLINA ARE DIFFERENTIATED BY AN INCREASING GRANULOMETRY AND PRESENT A TAILOR-MADE OFFER FOR ALL THE NEEDS IN DIFFERENT PREPARATIONS

The product is available both in the conventional or organic versions.

 

Applications

Rice flours can be efficacious ingredients for many food preparations: soups, dumplings, fresh made pasta, bakery and confectionary products.

The rice semolina can substitute the wheat semolina in many dishes, from semolina and milk to “gnocchi alla romana”.

 

Loose, Big Bags, Paper bags.

All the information and further details about the product are shown in the in-depth technical information section in PDF format within the box called Documentation.