Burapa Prosper Co. Rice Flour
Flour, produced by milling long or medium grain white rice to flour.
Product families
Applications
- Bakery
- Cereals & Snacks
- Convenience Foods
- Desserts & Fruit Preparations
- Savory & Culinary
Product Families
- Flours & Grains Products
Other characteristics
- Features
High Amylose Content, Improved Crispiness, Neutral Taste, Provides Crispy Texture, Smooth Texture, Soft Texture
- Ingredient Name
- White Rice
- Labeling Claims
Allergen-free, GMO-free, Gluten-free, Halal, Kosher, Natural, Naturally Derived, Plant-Based; Allergen-free; GMO-free; Gluten-free; Halal; Kosher; Natural; Naturally Derived; Plant-Based
- Certifications & Compliance
FSSC 22000, GMP, Gluten-free, Halal, Hazard Analysis Critical Control Point (HACCP), Kosher
- Odor
- No objectionable odor
- Flavor
- Characteristic of rice
- Markets
- Food & Nutrition
- Appearance
Blend of fine particles of rice flour, white to cream color
- Shelf LIfe
- 24 Months
- Ingredient
- White Rice
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Ingredient Origin
- Natural Origin
- Plant Origin
- Packaging Information
25 kg & 30 kg - Multi walled (PP/PE) plastic bag sewn shut with a single line of thread 650 kg & 850 kg - Multi walled (PP) plastic bag
- Food Ingredients Features
- High Amylose Content
- Improved Crispiness
- Neutral Taste
- Provides Crispy Texture
- Smooth Texture
- Soft Texture
- Certifications and Compliance
- FSSC 22000
- GMP
- Gluten-free
- Halal
- Hazard Analysis Critical Control Point (HACCP)
- Kosher
- Food and Nutrition Applications
- Bread
- Breakfast Cereals
- Desserts
- Extruded Snacks
- Food Batters
- Gluten Free Food
- Noodles & Pasta
- Pizza
- Storage and Handling Information
24 months. Keep in originally closed packaging, store in a cool and dry place, separately from product or materials with strong odor.
Technical data
Table 1 of 3
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Ash Content | Approx. 0.5 | % |
| Carbohydrate (Based on dry basis) | min. 85 | % |
| Heavy Metals | Comply with regulation | — |
| Mycotoxins | Comply with regulation | — |
| Pesticide Residues | Comply with regulation | — |
| pH (10% Slurry) | 5 - 7 | — |
| Protein Content | Approx. 6 | % |
| Sulfur Dioxide | max. 10 | ppm |
Table 2 of 3
10 rows| Characteristic | Value | Unit |
|---|---|---|
| Black speck (per 100 g) | 50 max. | — |
| Bulk Density | Approx. 0.65 | g/cc |
| Foreign Material | Free from objectionable matter | — |
| Moisture Content (160 Celsius, 5 Minutes) | max. 13 | % |
| Residue on Sieve (Retain on 80 mesh screen) | max. 2.5 | % |
| Viscosity End (at 50°C 3g in 25ml) | min. 3,600 | Centipoise |
| Viscosity Final (at 50°C (7.2%)) | min. 650 | BU |
| Viscosity Peak (at 95°C (7.2%)) | Approx. 350 | BU |
| Viscosity Peak (at 95°C 3g in 25ml) | Approx. 2,400 | Centipoise |
| Whiteness | min. 90 | % |
Table 3 of 3
7 rows| Characteristic | Value | Unit |
|---|---|---|
| Bacillus Cereus | max. 2,000 | CFU/g |
| Coliform (in 1g) | Not detected | — |
| Escherichia Coli (in 1g) | Not detected | — |
| Salmonella Spp (in 25g) | Not detected | — |
| Staphylococcus Aureus (in 1g) | Not detected | — |
| Total Plate Count | max. 100,000 | CFU/g |
| Yeast & Molds Count | max. 100 | CFU/g |
