Application: Rice flour can be fully used in baking most confectionery products - cakes, pancakes and sweets, cheesecakes. They turn out delicious, crispy, with a beautiful granular crust and soft inside. However, it should be borne in mind that the absence of gluten, being useful from a medical point of view, affects the culinary features. Such flour does not produce yeast dough, for example, for bread, but it can be successfully combined with wheat, usually in a ratio of 1: 5. It is the basis for the preparation of rice noodles.
Special “tea” sweets are prepared from rice flour. It is part of sticky coconut cakes. High nutritional properties have made it an essential component of baby food; baby cereals and canned food are made from it. Due to its water-retaining and gel-forming qualities, it is used as a thickener for soups and sauces. The resulting product has a larger volume without loss of taste and harm to quality.
In addition, this product is rich in vitamins B1, B2, B4, B5, B6, B9, PP and E, as well as macro and trace elements - phosphorus, potassium, magnesium, calcium, manganese, zinc, iron, copper and selenium.
Ingredients: rice flour
Nutritional value (BBU) per 100 grams:
Energy value (calorie content) 349kcal / 1461 kJ
proteins 7.0 g
fats 1.0 g
carbohydrates 78.0 g.
Expiration date: 6 months
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