FAIRFIELD, N.J., Sept. 25, 2006 - Two new micronized rice flours with their exceptionally fine particle sizes are ideal for coatings, baked goods such as sponge cakes, and spring roll wrappers (rice paper). These flours provide higher binding capacities than conventional rice flours.
“The rice flours also emulsify oils and fats better than earlier rice flours and thus serve well as carriers for oils and fats,” says Gil Bakal, managing director of A&B Ingredients. “Thorough emulsification permits consistent product taste and texture,” he added.
The two types of rice flour include Remyflo R790T, based on a high amylose variety of rice, and Remyflo S90T, a waxy rice variety. Like other rice-based ingredients, these specialty flours are easy to digest, free of allergens and don’t contribute off-flavors commonly associated with some other flours. Thus, the rice flours are well suited for food systems in which delicate flavors are crucial to product success.
“The introduction of these two products demonstrates A&B Ingredients’ continuing practice of sensing and responding to market needs by offering improved functional foods,” added Bakal.
Founded in 1990, A&B Ingredients is a leading supplier of rice based food starches for the food industry. Based on a tradition of research and development, A&B’s focus is to discover unique ingredients that enable its customers to create value added products. The company is committed to working, as a partner, to develop prototypes of new and improved food products. A&B maintains full applications labs, pilot plant facilities with consumer testing capabilities, and provides technical sales and marketing, importing, distribution and applications development/technical services.
For more information about A&B Ingredients’ micronized rice flours, contact A&B Ingredients, tel. 973-227-1390, 24 Spielman Road, Fairfield, NJ 07004 or by visiting http://www.abingredients.com.
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