Brown Rice

A cereal grain higher in fibre than its white counterpart. We can stabilize the enzymes lipase and lipoxegenase which are responsible for rancidity issues and removing the need for refrigerated storage. This processing technique also improves starch digestibility and enhances taste by imparting a gently roasted flavour.

Applications

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Precooked Whole
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Bumped
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Flaked
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Cracked
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Meal
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Flour
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Brown Rice