Listning ID 46696
A distinctive feature of rice flour is that it is a starch-containing (about 80%) raw material that does not contain gluten. It has high and stable functional properties: moisture-retaining, fat-retaining, gel-forming ability; 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.
Field of application of rice flour: baby and dietary food (in production, porridges and vegetable preserves are quickly brewed); production of canned meat, pates, sausages, sausages, minced meat; production of curds, mayonnaise, boiled condensed milk, yogurts, sauces, ketchups; production of bakery, confectionery, pasta products, pellets.
(chips); production of canned fish, cutlets, herrings. Breading: rice flour as the best medium for dry breading of chicken, fish, vegetables and potato patties.
By using rice flour in the production of sausage products, we replace native and chemically modified starches, which surpass it in terms of cost, reduce thermal costs and increase the yield of finished products. In the dairy industry, rice flour can be used as an effective thickener to prevent delamination after mixing. When rice flour is added 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 products. In the production of fish processing products, in the case when the content of free moisture in fish products is undesirable and it is necessary to strengthen the connection between its components,
It should be noted that manufacturers based on rice flour have the opportunity to produce a wide variety of products in bakery, meat or dairy production, in the production of pasta, sauces, ketchup, mayonnaise and even ice cream.
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