| Dry Rice Powder | Riso Scotti | Dry Rice Powder is obtained from the rice drink through an atomization process. By means of this process the liquid product is sprayed through fine nozzles that form minute drops which pass through a chamber where a flow of hot air evaporates the humidity...view more Dry Rice Powder is obtained from the rice drink through an atomization process. By means of this process the liquid product is sprayed through fine nozzles that form minute drops which pass through a chamber where a flow of hot air evaporates the humidity present in the product and therefore powder is obtained. The result is the achievement of a low granulometry rice powder with an extremely reduced bacterial load that is lactose-free, gluten-free, soluble and it has a characteristic delicately sweet flavour. The extraordinary versatility of the rice powder, its typical nutritional and organoleptic profile together with its particular chemical-physical characteristics allow its use in formulations used in the food and pharmaceutical industries. Room temperature and controlled temperature food preparations, frozen food, drinks as well as both fresh and long-life products benefit from rice powder. view less | |
| Hydrolysed Rice Flour, Gluten-Free | Interquell GmbH | Hydrolysed Rice Flour, Gluten-Free is a starch hydrolysate generated with enzymes. Main benefit of the white powder is that it allows a flavour-neutral grain to be used in drinks, baby food, fruit preparations, fillings and soups. With its excellent spri...view more Hydrolysed Rice Flour, Gluten-Free is a starch hydrolysate generated with enzymes. Main benefit of the white powder is that it allows a flavour-neutral grain to be used in drinks, baby food, fruit preparations, fillings and soups. With its excellent sprinkling qualities and high solubility in both cold and hot liquids, "Hydrolysed rice flour, gluten-free" has the benefit of low sedimentation and lack of retrogradation. This means a high take-up of carbohydrates without increasing the viscosity of the end product. As we can guarantee that this item is gluten-free, it is suitable for coeliac patients. view less | |
| Organic Rice Flour, Hydrolyzed | Interquell GmbH | Organic Rice Flour, Hydrolyzed comes from inspected organic farms. Product is a enzymatic starch hydrolisation of organic rice flour with alpha-amylase and following drying by drum dryer. White powder's main benefit is that it allows a flavour-neutral gr...view more Organic Rice Flour, Hydrolyzed comes from inspected organic farms. Product is a enzymatic starch hydrolisation of organic rice flour with alpha-amylase and following drying by drum dryer. White powder's main benefit is that it allows a flavour-neutral grain to be used in drinks, baby food, fruit preparations, fillings and soups. With its excellent sprinkling qualities and high solubility in both cold and hot liquids. view less | |
| Orybran Coarse | Riso Scotti | Orybran Coarse, stabilized rice bran, is the caryopsis's external part (Pericarp, Seed tegument, Perisperm, Aleuron layer and Germ), extracted from the grains' refining process through mechanic abrasion. Orybran undergoes a patented thermionic process whi...view more Orybran Coarse, stabilized rice bran, is the caryopsis's external part (Pericarp, Seed tegument, Perisperm, Aleuron layer and Germ), extracted from the grains' refining process through mechanic abrasion. Orybran undergoes a patented thermionic process which stabilizing the enzymatic components, prevents the rancidity and preserves all the important nutritional values of this portion of the grains. Orybran is available in tailor-made granulates intended for diversified alimentary applications. Orybran is rich in builder elements such as proteins, high quality fats, high fibre concentration and therefore is recommended within several food formulations: Breakfast cereals with high fiber content, Energetic bars and beverages, Newborn alimentation, Bread, croissants, biscuits, muffins and cakes, Extruded snacks, Soups, Rich in fiber milk and Low fat frying batter. view less | |
| Orybran Micronized | Riso Scotti | Orybran Micronized, stabilized rice bran, is the caryopsis's external part (Pericarp, Seed tegument, Perisperm, Aleuron layer and Germ), extracted from the grains' refining process through mechanic abrasion. Orybran undergoes a patented thermionic process...view more Orybran Micronized, stabilized rice bran, is the caryopsis's external part (Pericarp, Seed tegument, Perisperm, Aleuron layer and Germ), extracted from the grains' refining process through mechanic abrasion. Orybran undergoes a patented thermionic process which stabilizing the enzymatic components, prevents the rancidity and preserves all the important nutritional values of this portion of the grains. Orybran is available in tailor-made granulates intended for diversified alimentary applications. Orybran is rich in builder elements such as proteins, high quality fats, high fibre concentration and therefore is recommended within several food formulations: Breakfast cereals with high fiber content, Energetic bars and beverages, Newborn alimentation, Bread, croissants, biscuits, muffins and cakes, Extruded snacks, Soups, Rich in fiber milk and Low fat frying batter. view less | |
| Westhove Rice LV | Limagrain Ingredients | Westhove Rice LV is a rice flour that has been heat treated by an enzymatic process, and has applications in nutrition. Rice flour is used as the base for many Asian cuisine items, such as rice noodles. This product is gluten free and can be used as a sub...view more Westhove Rice LV is a rice flour that has been heat treated by an enzymatic process, and has applications in nutrition. Rice flour is used as the base for many Asian cuisine items, such as rice noodles. This product is gluten free and can be used as a substitute in baked goods.. view less | |
| Westhove Rice LV ORG | Limagrain Ingredients | Westhove Rice LV ORG is an organic rice flour that has been heat-treated using an enzymatic process. Rice flour can be used as a substitute for wheat flour, and is also used as a base for many Asian dishes, such as rice noodles or mochi. |
