Products

Rivland Partnership California Medium Grain Rice Flour is produced from medium grain varieties of rice grown in California. Due to its high amylopectin content, this rice flour is useful in reducing syneresis when used as a thickener in sauces, gravies, and puddings.

Rivland Partnership Parboiled Long Grain Brown Rice Flour is produced from parboiled long whole grain rice. It has a typical brown rice taste with a slightly nutty aroma and it is essentially non-allergenic with nutritional properties similar to brown rice.

Rivland Partnership Brown Long Grain Rice Flour is produced from natural brown long whole grain rice. It has a typical brown rice taste with a slightly nutty aroma and essentially non-allergenic. It is organoleptically bland and higher in amylopectin.

Rivland Partnership Blended Long Grain Brown Rice Flour is specially prepared from long grain rice flour and heat-treated rice bran, it has a typical brown rice taste and slightly nutty aroma. It is essentially non-allergenic with nutritional properties similar to brown rice with a longer shelf life.

Rivland Partnership Parboiled Long Grain Rice Flour is produced from parboiled long grain rice, it has a lower viscosity solution in hot and cold water being less sticky, and non-hygroscopic.

HerbaGEL® Imported from Ebro’s specialty flour operation in The Netherelands, HerbaGel® is specially processed and precooked extruded rice flour.

Rice Gel® L-100 is a specially processed precooked rice flour. It is extremely organoleptically bland (with virtually no noticeable cereal taste), and has a high water absorptive capacity. The product easily blends with other dry materials and, like most other rice products, is free from allergenic factors.

Rivland Partnership Long Grain Rice Flour is produced from long grain rice varieties. It is extremely bland organoleptically and, therefore, ideally suited for food applications where minimal flavor interference is desired.

Rivland Partnership Southern Medium Grain Rice Flour is produced from medium grain rice varieties grown in the Southern United States. Due to its high amylopectin content, this rice flour is useful in reducing syneresis when used as a thickener in sauces, gravies, and puddings.

HerbaPURE® is a Infant grade, conventional or organic rice flour. Available raw or heat-treated, and in brown rice flour.

HerbaNAT® is a low moisture, enzymatic and dehydrated heat-treated rice flour. Also available in brown rice flour.

HerbaFINE® is a Ultrafine micronized flour solution. Available raw or heat-treated.