Listning ID 654642
(natural ingredients for the food industry)
A distinctive feature of rice flour is that it belongs to the starch-containing (about 80%) raw material, which is free of gluten. It has high stable functional properties: moisture-retaining, fat-retaining, gelling; recommended hydration of rice flour 1: 4, 1: 6. Unlike genetically modified additives, rice flour is a natural product. Rice flour does not contain gluten protein, which is a food irritant even for healthy people.
Thus, rice flour is widely used in medical and dietary nutrition.
Areas of application of rice flour: baby and dietary food (in the production of quick-brewed canned cereals); production of canned meat, pâtés, sausages, sausages, minced meat; production of cottage cheese, mayonnaise, boiled condensed milk, yogurt, sauces, ketchups; production of bakery products, confectionery, pasta, pellets (chips); production of canned fish, cutlets, herring oil.
Breading rice flour is the best way to dry bread bread chicken, fish, vegetables and potato cutlets.
Using rice flour in the production of sausages, we replace native and chemically modified starches, which are more expensive than its cost, reduce heat loss and increase the yield of finished products. In the dairy industry, rice flour can be used as an effective thickener that prevents delamination after mixing. When adding rice flour to low grades of wheat flour, products of lighter shades are obtained, which makes the use of rice flour in many confectionery recipes relevant. In the production of pasta, rice flour is used to strengthen the structure of pasta. In the production of processed fish products in the case when the content of free moisture in fish products is undesirable and there is a need to strengthen the relationship between its components,
It should be noted that producers based on rice flour have the opportunity to produce a variety of products in baking, meat or dairy production, production of pasta, sauces, ketchups, mayonnaise and even ice cream.
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