Rice flour is obtained using various types of rice, with the flour derived from white rice being the most popular. It perfectly replaces traditional wheat flour. Rice flour has a delicate, neutral taste and does not contain gluten.
Rice flour is an important ingredient
in Japanese cuisine
The interest in alternative flours continues
to increase. Why?
they add new texture to the baked goods
they display additional nutrition traits:
- no gluten
- valuable minerals and vitamins
Rice flour provides:
vitamins (B1, B6, niacin and manganese, magnesium and zinc)
New confectionery product
with rice flour
CREDI RICE SHORTCAKE
We take pleasure in combining trends, we think comprehensively when creating new products.
The new mix in the Clean Label trend which will allow you to create base, crunchy dough with
a neutral taste, as well as fantastic sweet compositions and cookies.
The exceptionally high content of rice raw materials (flour, rice flour porridge, rice starch – nearly 60%).
CREDI RICE SHORTCAKE is perfectly suitable for:
In line with the Clean Label trend
On the one hand, we base on the growing trend among consumers to use alternative flours,
but also meet the expectations of a number of confectionery manufacturers by delivering a product in the Clean Label trend. Additionally,
the recipe does not include kitchen salt.
Advantages of the CREDIN mix:
Easy and quick preparation process
Obtaining crunchy pastry - by direct method or by fat aeration
It gives the possibility to manufacture cookies in many variants (filling, string slicing, ice cream scoop)
It is perfect for baking:
- rice cookies
- soft type shells and bases,
- dessert cakes
Unique form: soft on the inside, crunchy on the outside
Ease of preparation both in light as well as dark versions (with cocoa)
High rice flour content
Ready-made product made in the Clean Label trend
Industrial production using the Multidrop technology
No wheat flour added– for the people who do not wish to include wheat in their diets
The recipe does not include kitchen salt