Organic Long Grain Rice Flour is one of the most common ingredients used in the production of gluten-free bakery and pastry products specific to people with gluten-related disorders. Also, it is softer, finer and lighter than wheat flour.
Organic Long Grain Rice Flour can be used in a wide variety of culinary uses. It can be used as a thickener in soups, drinks and sauces, as crumbs, replacing the conventional one that absorbs more oil. Is a very popular ground for making pasta.
Arsenic toxicity is a global health problem affecting many millions of people. The contamination and presence in rice is caused by arsenic from natural geological sources leaching into aquifers and contaminating the water used during rice primary production.
Arsenic comes in two forms: Inorganic and Organic. The Organic arsenic is non-toxic whereas the Inorganic arsenic is toxic.
All our suppliers are tested at least once a year in European laboratories where the limit of detection is 0.01 ppm. All our rice has, per requirement, a level of Inorganic Arsenic lower than 0.1 ppm.
All our products comply with the highest international quality standards that allow us to satisfy the needs of our clients around the world. We maintain strict quality controls and traceability of the products from the field to the destination, ensuring adequate integrity and identity throughout the entire chain.
All our products are certified ORGANIC.
In addition to Organic, all the products made are Kosher, Gluten free, free of Genetically Modified Organisms (GMO), free of cow's milk protein (CMA) and suitable for vegetarians and vegans.
In each analysis carried out a large number of parameters are evaluated: chemical residues, heavy metals, gluten, GMOs, mycotoxins, allergens, microbiology, among many others.
All our certifications are exposed in the design of the packaging of our products.
We have launched 3 new products of polished rice variety Carnaroli and Formosa matured for 12 and 24 months.
The peculiarity of these rices is their controlled maturing process of between 12 and 24 months in specially conditioned silos. The passage of time generates a stabilization of the starch and enhances its culinary characteristics, matured rice maintains cooking better than other premium rice and enhances the added flavors.
These rices are designed to be a conveyor of tastes, to absorb, encapsulate and release them surprisingly in each grain inside the diner's mouth.
We have launched 2 new products based on brown rice: Yamaní Brown Rice Cakes without salt and Aromatic Brown Rice Cakes with salt.
While there are flavored varieties, ours are made only with rice and sometimes with salt. Rice crackers, as they are made only with rice, are gluten-free.