Products

Food Proteins Oatmeal is Slightly yellowish powder, with a smooth texture, derived from dehulled and ground oat grain. Characteristic smell and taste.

Food Proteins Broken Brown Rice is husked rice of a light brown color that has been accidentally chopped or broken in the process of cleaning whole brown rice and that is smaller than ¾ and up to ¼ of the grain; This preserves the whole germ with the layer of bran that surrounds it, providing more fiber than the white.

Food Proteins Hydrolyzed Rice Flour is a Light beige homogeneous powder with a sweet taste; It has a finer texture that facilitates its dissolution avoiding the appearance of lumps, likewise an optimal absorption of the different nutrients that it provides is achieved without this implying an “extra” effort for the digestive system.

Food Proteins Long White Rice is a type of rice (Oryza sativa) between three and five times longer than its width, with a size greater than or equal to 6.6. mm, the density per grain is higher than that of other rices and oscillates around 1,389 g / ml. In addition, it does not stick easily and due to its high amylose content it takes longer to cook.

Food Proteins Oat Fiber is White, fluffy powder with no flavor or aroma.

Food Proteins Whole Brown Rice Also known as cargo rice, brown rice or brown rice; It is husked rice, from which only the outer husk or glume has been removed. It preserves the whole germ with the layer of bran that surrounds it, which gives it a light brown color. It has more nutritional value than white rice because the bran contains many elements such as fiber, vitamins B1, B2, B, iron, magnesium, calcium and potassium. Whole rice is understood as both that which does not have any breakage, as well as that which conserves parts of the grain.

Food Proteins Regular Oat Flake Despite being widely used in the preparation of cereals for breakfast. It is in turn used for the manufacture of cereal bars. cookies, soft drinks, granola, among others.

Food Proteins Raw Rice Flour Type of flour made from finely ground rice, whose color and physicochemical properties are found depending on whether it is white or brown rice.