Rice Flour RM-100
Product Description
Rivland Rice Flour RM-100 is specially prepared rice flour produced from medium grain varieties of rice. It is extremely bland organoleptically and is especially suited for food applications where minimal flavor interference is desired. Because of its high amylopectin content, Rivland Rice Flour RM-100 is useful in reducing syneresis when used as a thickener in sauces, gravies, and puddings.
Rivland Rice Flour RM-100 is a non-allergenic food (typical of rice) and is especially suited for special dietary applications. It is widely used as an ingredient in baby foods, baked goods, and in various other applications. RM-100 is certified as Kosher.
Product Analysis
Product Analysis | Protein, %
| 5.9 - 8.5
| Fat, %
| 0.5 - 1.2
| Fiber, %
| 0.3 - 0.7
| Ash, %
| 0.4 - 0.8
| Moisture, %
| 10.0 - 12.0
| Density, gm/cc
| 0.75 - 0.90
| | Color | White | Flavor/Aroma
| Bland
|
| | Microbiological | Total Plate Count, g
| Max. 100,000
| Yeast & Mold, g
| Max. 2,000
| Granulation | Through US 50 Mesh
| % 95-100
| | Through US 100 Mesh | % 40-60 | Through US 140 Mesh
| % 40 Max
| Ingredient ListingMedium Grain Rice Flour
|
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Packaging
Rivland Rice Flour RM-100 is available in Bulk Trucks, 50 lb. bags, 2,000 lb. totes, and 2,500 lb. totes. This product is best if used within 2 years. It is advisable to rotate stock regularly. Rice flour is a raw agricultural product and should be put through an appropriate kill step based on your individual use.
Disclaimer of Warranties:
Although our product data is based on typical results produced and
processed from sources believed to be reliable, no warranties, express
or implied, are made regarding the accuracy, adequacy, completeness,
reliability, usefulness or fitness for a particular purpose of such data
and are disclaimed. Testing of the product in your formulation
laboratory before inclusion in the production is recommended. Changes
may be periodically made to the data herein; these changes may not be
incorporated into any new version of the publication.
Updated July 2010