Listning ID 46696
A distinctive feature of rice flour is that it belongs to starch-containing (about 80%) raw materials, which lack gluten. Possesses high and stable functional properties: water-retaining, fat-retaining, gel-forming ability; recommended hydration of rice flour 1: 4, 1: 6. Unlike genetically modified supplements, rice flour is a natural product. Rice flour does not contain the protein gluten, which is a food irritant even for healthy people.
Thus, rice flour is widely used in medical and dietary nutrition.
Scopes of rice flour: baby and dietetic food (in the production of quick-brewed cereals and canned vegetables); production of canned meat, pates, sausages, sausages, minced meat; production of cheese curds, mayonnaise, boiled condensed milk, yoghurts, sauces, ketchups; production of bakery, confectionery, pasta, pellets
( crisps ); production of canned fish, cutlets, herring oil. Breading: Rice flour as the best preparation for dry breading of chicken, fish, vegetables and potato cutlets.
Using rice flour in the production of sausages, we replace native and chemically modified starches, which are superior in cost, reduce thermal losses 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, 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 fish processing products, in the case when the content of free moisture in fish products is undesirable and it is required to strengthen the connection between its components,
It is worth noting 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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