ROSEBRAND AMYROSE 738RF
ROSEBRAND AMYROSE 738RF long grain white rice based. It can be used as a gluten-free alternative to wheat flour. Our experts are happy to share gluten-free recipes delivers on texture, taste and with a strong nutritional profiles. With outstanding in elasticity, you can create excellent texture for your noodle profile. We offer our ingredients with outstanding performance with a various kinds of application.
Properties
- Physical Form
- Powder
Product families
Applications
- Bakery
- Cereals & Snacks
- Convenience Foods
- Savory & Culinary
Product Families
- Flours & Grains Products
Other characteristics
- Brand
- ROSE BRAND
- Features
Elastic Texture, Enhanced Crunchiness, Excellent Adhesive Properties, Improved Stability, Improved Texture, Low Retrogradation
- Particle Size
- 95.0 microns
- Ingredient Name
- Rice Flour
- Labeling Claims
Allergen-free, Biodegradable, Clean Label, Gluten-free, Halal, Natural, Non-GMO, Organic, Plant-Based, Sustainable; Allergen-free; Biodegradable; Clean Label; Gluten-free; Halal; Natural; Non-GMO; Organic; Plant-Based; Sustainable
- Certifications & Compliance
EU Compliant, FSSC 22000, Gluten-free, Halal, Organic Certified, USDA Organic
- Markets
- Food & Nutrition
- Storage
Store the product in a cool dry place and well-closed bags. Do not store or ship together with odorous or toxic substance free from insects and rodents .
- PACKAGING
- 25 kg multiple paper sack
- Ingredient
- Rice Flour
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Ingredient Origin
- Plant Origin
- Benefits and Features
Improve the Texture Quality: Enhance the product's texture with crunchiness, crispiness and freshness.; Increase the Stability and Elasticity: Improve and control the moisture retention in bakery products, Provide excellent gel forming and high elasticity.; Provide Adhesive Properties: Excellent binding and adhesive functions in batter.; Gluten free: Replace wheat flour/gluten to make gluten free products; Improve texture; Improve Crunchiness and Brittleness; Gluten-free Bake Good
- Food Ingredients Features
- Elastic Texture
- Enhanced Crunchiness
- Excellent Adhesive Properties
- Improved Stability
- Improved Texture
- Low Retrogradation
- Certifications and Compliance
- EU Compliant
- FSSC 22000
- Gluten-free
- Halal
- Organic Certified
- USDA Organic
- Food and Nutrition Applications
- Food Batters
- Noodles
- Sauces
- Snacks
- Label Declaration Recommendation
- Non Allergen
- Non GMO
- 100% White Rice
- Product of Vietnam
- Known For
Bakery • Controlling with moisture retention • Soft and shelf stability Snack •Crispiness or crunchiness texture •Adhesive properties of coating Batter • Crispiness sensation • Reducing oil absorption Sauce • Thickening and creaminess sauce Noodle • Elastic texture and surface smoothness.
Technical data
Table 1 of 2
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Moisture Content | max. 13 | % | AOAC 925.10 |
| pH (10% Solution) | 5.0 - 7.0 | — | pH Meter |
| Ash Content | max. 0.5 | % | AOAC 923.03 |
| Whiteness | min. 95.0 | — | Spectrophotometer |
| Particle Size (<180 μm) | min. 95.0 | % | Sieve shaker / AOAC 965.22 |
| Viscosity | min. 400 | BU | Brabender viscometer |
Table 2 of 2
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Total Plate Count | max. 100000 | cfu/g | FAO FNP 14/4 |
| Yeast | max. 300 | cfu/g | FAO FNP 14/4 |
| Mold | max. 300 | cfu/g | FAO FNP 14/4 |
| B. cereus | max. 1000 | cfu/g | ISO 7932:2004 |
| E. coli | Not detected | cfu/g | ISO 16649-2:2001 |
| S.aureus | Not detected | cfu/g | AOAC 975.55 |
| Salmonella spp. | Negative | per 25 g | ISO 6759-1:2017 |
