Sticky Rice is a type of rice grown mainly in Southeast and East Asia and the eastern parts of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is called glutinous in the sense of being glue-like or sticky, and not in the sense of containing gluten. While often called "sticky rice", it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include japonica, indica, and tropical japonica strains. Packaging sizes: 1kg, 5kg, 10kg, 15kg, 20kg, 50kg, bulk
100% wheat flour, coarse grain, high quality, restaurant-grade, suitable for making roti chapati, whole wheat bread, tortilla sheets, and whole wheat buns. and many more 1-to-1 Substitute for All-Purpose Flour 4 g Net Carbs* 17 g Protein Per Serving Kosher Dairy Sourced Non-GMO Perfect for Bread, Muffins, Pizza, and as a Dredging Flour Certified B Corporation *8 g Total Carbs - 4 g Dietary Fiber = 4 g Net Carbs.
Commodity: Processing type:Refined Use: Edible (Cooking) Origin:Thailand Product name: Edible Refined Sunflower seed Oil Fit For Human Consumption Specifications: Specific Weight (25C) g/c m3 0,915 - 0,920 Refraction Index (25C) 1,467 - 1,469 Iodine Index: g I2 / 100g 110 - 143 Saponification index: mg KOH/g 188 - 194 Material non saponification % < 1, 5% Impurities insoluble in ether (% m/m) Max 0.05 0 Acidity, refined oil g acid oleic /100g < 0, 3 Peroxide Indice meq/kg < 10,0 Halphen test Negative Mineral Oil test Negative Sesame oil test Negative