Cereal flours - Import export

Premium Brown Rice Flour Gluten free With antioxidants Premium Black Rice Flour from Russia. Gluten free Wholegrain With antioxidants. ARATAY rice flour is made of whole unpolished coarse brown rice, which contains the germ and outer shell most valuable for nutrition. It is made of the unique variety of black rice bred in Russia. Our coarse brown rice is grown on fertile soils in the Krasnodar Territory, Russia. We use gentle technology that means 2 times less fertilizers and fungicides. ARATAY brown rice has x12 dietary fiber, x2 trace elementds, x6 vitamin B1, x4 vitamin PP. It improves immunity, cleanses the body, improves metabolism. It is useful for diabetes, allergies, obesity, cardiovascular diseases. Rice flour retains all the beneficial properties of brown rice. It turns any baked goods into superfood.

Rice Flour Green food from Russia. Gluten free. ARATAY rice flour is made of rice grown on fertile soils in Krasnodar Territory, Russia. We use gentle technology that means 2 times less fertilizers and fungicides. ARATAY rice flour improves immunity, cleanses the body, improves metabolism. It is useful for diabetes, allergies, obesity, cardiovascular diseases. It turns any baked goods into superfood.

Rice flour is mainly used for making pancakes, dough for dumplings, rolls, funchose and other baked goods. Rice flour is the leader among cereal flour in the biological value of protein and starch content. Milling with stones allows us to preserve the natural balanced composition of grains, which makes it possible to lower a glycemic index an important indicator for those who care about their health.

It is one of the first domesticated cereals, it was being cultivated at the very beginning of the Neolithic revolution, about 10,000 years ago. Wheat is widely used as a food, industrial and fodder crop. Flour, cereals, alcohol, oil are made from wheat grains. Their flour is used in baking bread, making pasta and confectionery. Cereals obtained from wheat semolina, couscous, bulgur, freek. Wheat also goes to feed farm animals and is included in some recipes for the preparation of a number of alcoholic beverages, such as beer and vodka, as well as whiskey.

Sorghum grain is processed into cereals, flour and starch, alcohol. The expediency of cultivating sorghum in the arid and semiarid regions of the planet is due to its versatility and high productivity. Green mass and grain are readily eaten by many types of farm animals. Sorghum is not only a highyielding culture, it is rich in carbohydrates, proteins, carotene, tannins, vitamins, which play an important role in increasing the productivity of animals. By nutritional properties, grain and green mass of sorghum are almost not inferior to corn, and in some regions they surpass it. In addition to fodder, sorghum grain is used for the alcohol and starch industry. Sugar sorghum and Sudanese grass have proven themselves in mixed crops with legumes, corn, and sunflower. A sugaryrich stalk makes it possible to obtain balanced silage and haylage, while crop productivity remains very high.

Corn was introduced into the culture 712 thousand years ago in the territory of modern Mexico. The culinary possibilities and the variety of corn are great. Freshly harvested cobs are eatable, but are usually consumed in boiled form anyways. For longterm storage, they can be frozen. Canned corn grains are used for salads, first and second courses. Coarse corn flour is used to make cereals, and fine flour is used for puddings, dumplings, pancakes and other pastries. Corn flakes are made from preflavored and fragmented corn grains a finished food product that does not require additional cooking. They are consumed as a side dish, as well as an independent dish. Corn is grown for silage and harvested at the stage of milkwax ripeness by forage harvesters with special reapers. Silage corn has a high yield.

Rice flour is mainly used for making pancakes, dough for dumplings, rolls, funchose and other baked goods. Rice flour is the leader among cereal flour in the biological value of protein and starch content. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Rice flour is mainly used for making pancakes, dough for dumplings, rolls, funchose and other baked goods. Rice flour is the leader among cereal flour in the biological value of protein and starch content. Milling with stones allows us to preserve the natural balanced composition of grains, which makes it possible to lower a glycemic index an important indicator for those who care about their health.

Corn flour is mainly used in baking (for instance, cakes, cookies, cakes, pancakes, muffins, cupcakes, muffins, etc.), for making cereals and sauces, and as an additive or batter for fish and meat dishes. Lots of cuisines actively use corn flour. The examples of the meals are hominy, polenta, ugali, banush, bulamik, traditional Mexican lozenges etc. Corn flour contains calcium, magnesium, potassium, iron and B vitamins. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.