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Flour & Starch
Rice Flour & Starches
Tapioca Flour & Starches
Tapioca Flour & Starches
Please contact us for all of your rice flour and rice starch needs. Organic and conventional varieties available.
Tapioca Flour & Starches
Tapioca Flour & Starches
Tapioca Flour & Starches
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OUR SPECIALTY: TAPIOCA STARCH
Gluten Free!!!
All of our tapioca and rice flours and starches are gluten free.
Tapioca Starch
Tapioca starch contains no fat or cholesterol, which makes it a healthy choice for those watching their dietary cholesterol and saturated fat intake. Tapioca is also very low in sodium.
Rice Flour
High in protein and vitamins, in fact brown rice flour contains higher levels of B vitamins than white rice flour. The primary difference between brown and white rice is the husk. During milling, the removal of the husk produces white rice. However, the husk of brown rice is left intact, making it more nutritious and a good selection when considering fiber, vitamins and nutrients such as calcium and zinc.
Specifications
Organic Tapioca Starch
NO. Inspection Item Method Std. Organic
1 Starch (%) EC Method 85 min
2 Moisture Content (%) AOAC (2016) 925.10 14 max
3 pH AOAC (2016) 943.02 5.0 - 7.0
4 Ash (%) AOAC (2016) 923.03 0.2 max
5 Whiteness (%) Kett-c-130 88 min
6 Viscosity (Bu) 6% DS by Brabender 700 min
7 Fineness (%) Sieve pass 100 mesh 99 min
8 Total Plate Count (CFU/g) Compendium of Method for
the Microbiological Examination 10,000 max
of Foods (APHA), 5th Edition ,
2015 Chapter 8
9 Yeast & Mold (CFU)/g AOAC(2016) 997.02 100 max
10 Shelf life - 24 Month
Rice Starch
NO. Parameter Method Standard Value
1 Appearance Visual White Powder
2 Moisture (%) AOAC 925.10 < 14.0
3 pH AOAC 943.02 5.0 - 7.0
4 Whiteness (%) Spectrophotometric Method > 97.0
5 Viscosity (Bu) Brabender 700cmg > 350
6 Fineness (%) Sieve pass 80 mesh > 99.0
7 Ash (%) AOAC 923.03 < 0.50
8 Protein Content (%) AOAC 981.10 < 0.75
9 Yeast & Mold (CFU/g) USFDA, BAM Online,
Chapter 18 < 100
10 Shelf life - 24 Month