Rice Flour

Molino Zombini

Steam heat treatment stabilizes the rice by reducing the microbiotic load.

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The steam heat treatment stabilizes the rice by reducing the microbiotic load. In addition, during the flaking process, partial gelatinization of the starch takes place, which contributes to increasing the flour's water absorption capacity. Total starch 74%. It's white in color and is used to harden boiles, è low in protein, can be put into all mixes replacing albumin, excellent in bird food mixes. Storage è easy in a dry place even for 12 months.

Warning: this product è suitable only and exclusively for sport fishing, not suitable for human use.

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