Rice Flour RL-100


Product Description


Rivland Rice Flour RL-100 is a specially prepared rice flour produced from long grain varieties of rice. It is extremely bland organoleptically and therefore ideally suited for food applications where minimal flavor interference is desired. Since rice products are essentially non-allergenic, rice flour is widely recommended for use in special dietary formulations. The principal applications for Rivland Rice Flour RL-100 are as one of the basic ingredients in baby foods, as an ingredient in extruded ready-to-eat cereals, extruded snack foods and pancake and waffle mixes. The bland flavor of rice flour also makes it a desirable ingredient in binder mixes for meat patties, sausages and as a carrier for seasonings and spices. Rivland Rice Flour RL-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% 45-65
Through US 140 Mesh
% 25-40

Ingredient Listing

Long Grain Rice Flour

Packaging

Available in Bulk Truck/PD, 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