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100 Native No Addtive Health Food Instant Rice PowderFlour Cereal Powder
Product Information
Product Name Instant Rice FlourPowder
Description 100 Rice no additive
Craftwork Pregelatinized Drum drying roller
Packing 25KGSBAG OR as buyer required
Application Solid Beverage Drink Bakery Biscuit health food noodle and so on
Certification HACCPISOQSHALAL
Physical Specification
Appearance Instant white powder
Ingredients Carbohydrate Protein Fat Oryzanol Vitamin B and so on
TasteOdor Characteristic
Storage Store in a cool dry place and no direct sunlight
Particle Size 60mesh to 300mesh as required
Shelf Life 12months
Chemical Specification
Moisture 5 Max
Total Plate Count 10000 CFUg
Coliform 40MPNg
Mold 50CFUg
Samonella Negative
Pathogenic Bacteria Negative
We have international advanced Pregelatinized equipment and technology choosing high quality natural raw materials professional development technology And produce high quality instant Cereals Grains powder and flakes goods Our product has rich nutrition natural flavor characteristics It is apply for Instant breakfast food baking cakes snack food health food Ice cream solid beverage liquid beverage chocolate candy and so on

FAQ
1 Whats your payment terms
TT LC are acceptable

2 How long do you need to prepare the products
It is about 7days

3 Can you provide samples before start bulk goods
Yes sampling is free but freight collect

4 How about Packing
Bulk goods packing if no special required we will use blank Kraft paper bag attached FOOD GRADE polyethylene inner bag packaging tightly
It is 25KGS for Powder and 20KGS for Flake
OR packing as buyer required

5 What documents you provide
We can arrange Commercial Invoice Packing List Bill of Loading COA Health certificate and Origin certificate If you need any special requirement please free feel let us know

6 What certificate you have
ISO9001HACCP HALAL

7 Why you choose us
Best service Competitive price and high quality goods100natural Health Nutrition and so on

We can also supply flour with special qualitative characteristics:

Wheat Bakery Flours | Extra Grade | High Grade | First Grade | Second Grade

Fortified Wheat Flour | Pasta Wheat Flour | Rye Flour | Oat Flour

Bran | Industrial Flour | Feed Flour

Its specification:
Moisture 14%Max
Ash 0.66%
Wet gluten 33.5%
Impurity: 1%max
Crop: 2010
Specification:
Moisture 14%max
Ash 0.66%
Wet gluten 33.5%

Wheat Flour Semolina Flour
Type Gluten-Free Flour
Max. Moisture (%) 15.5
Other attributes
Storage Type Dry Places
Specification Wheat Flour
Manufacturer OEM
Ingredients None
Content Custom
Address USA
Instruction for use Food
Shelf Life 24 Months
Place of Origin Idaho, United States
Made From Wheat
Fineness (%) 2
Additives Non GMO
Processing Type Stone Ground
Grade Premium
Weight (kg) 50 kg
Brand Name Wheat Flour
Model Number Wheat Flour
Product name White Flour
Color Pure White
Quality 100 % Pure
Packing 10/25/50 Kg PP Bag
Package 2/5/10/25/50 Kg Bags
Storage Cool Dry Condition
Protein 10% : 12%
Usage Human Consumptin
Main Ingredient Glutinous Flour
Used for Baking Flour Puff

Wheat Flour Farine ATM 50 Kg - Biscuit Flour - Bread Flour - All Purpose Premium Wheat Flour
Different types of flour contain different amounts of protein. It varies considerably amongst brands and the geographic location where the wheat is grown. Soft wheat flour, sold primarily in the South and cake flour are much better for biscuits and pie crusts. Hard wheat flours, sold primarily in the North and Midwest, are better for breads. There are as many as 30 types of protein in wheat flour available now in our supply, but only two of those are important for our purposes: gliaden and glutenin. When they come in contact with moisture (water, milk, etc.) and are stirred, they produce gluten which gives elasticity, strength and shape to baking recipes.

All Purpose Premium Wheat Flour for Sale,
Different types of flour contain different amounts of protein. It varies considerably amongst brands and the geographic location where the wheat is grown. Soft wheat flour, sold primarily in the South and cake flour are much better for biscuits and pie crusts. Hard wheat flours, sold primarily in the North and Midwest, are better for breads. There are as many as 30 types of protein in wheat flour available now in our supply, but only two of those are important for our purposes: gliaden and glutenin. When they come in contact with moisture (water, milk, etc.) and are stirred, they produce gluten which gives elasticity, strength and shape to baking recipes.