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Rivland Brown rice Flour is produced from parboiled long grain varieties of rice. The parboiling process stabilizes the oil, extending the shelf life significantly. Because it includes the bran layer of the rice grain, Parboiled Brown Rice Flour has a rich, nutty flavor and higher nutritional values than white rice flour.
Applications
- Extruded ready-to-eat breakfast cereals
- Multi-grain breads and dry bakery mixes
Granulation
Thru U.S. 50 mesh – 95-100%
Thru U.S. 100 mesh – 35-55%
Thru U.S. 140 mesh – 15-25%
Microbiological
Total Plate Count, max. – 100,000
Yeast & Mold, max. – 2,000
Packaging
Available in 90 lb. bags or in bulk trucks or rail cars
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