The organic whole rice flour has a high content of fiber, vitamins (group B) and mineral salts.

Brown rice flour compared to white rice flour lends itself more easily to the preparation of products because the fiber contained in the integral one increases the ability to retain water.

In this way it is possible to obtain more firm and easier to work, a greater capacity to develop and a greater capacity to retain carbon dioxide during fermentation.

Whole rice flour is ideal for the preparation of cakes, bread and cookies.

Product of Italy

Best Before:

Best consumed within 6 months from the date of production.

Consumer Notice:

This product is packaged and shipped directly by the producer. All mandatory information, including the best-before date and batch number, is indicated on the original label accompanying the product.