Rice flour

According to the biological value of protein and starch content, rice flour occupies a leading place among other types of cereal flour. With a wide range of natural trace elements, vitamins and minerals, rice flour is extremely useful for people of all ages. A distinctive feature of rice flour is that it belongs to a starch-containing (about 80%) raw material, which does not have gluten. 

Rice flour is a source of high-grade vegetable protein. It also contains: sodium, potassium, magnesium, phosphorus, vitamins B1, B2, PP, biotin, amylopectin, zinc, a significant amount of starch, easily absorbed by the human body; a little fiber (up to 1%); mono - and disaccharides (up to 0.4%). 

Rice flour is used in children's and dietary nutrition (in the production of quickly brewed baby cereals and canned vegetable products). In addition, it is used: in the production of canned meat and fish; in the manufacture of sausages and sausages; in the production of yoghurts, mayonnaises and ketchups (mayonnaises, sauces and ketchups prepared with rice flour are dietary products); in the manufacture of various flour products, including pasta and bread (bread baked with rice flour, crumbles easily, turns out crispy and has a grainy texture); in the production of breadcrumbs and sprinkles.