Rice flour is made from pulverized rice grain. The rice is washed, then dried, then ground into a powder.  Rice flour does not contain gluten so is more dense and does have the light fluffy qualities normal flour has, and also is a safe ingredient substitute for people with celiac ...

Leia mais - 15/10/2010

Is the common term for milled rice which has had its husk, bran, and germ removed. It is also called polisehd rice. This is done largely to prevent spoilage and to extend the storage life of the grain. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appea...

Leia mais - 13/09/2010

Is produced by a process of soaking, pressure steaming and drying prior to milling. Parboiling is a patented process. It changes the nutrients of the rice kernel. After undergoing this process and proper milling, the rice obtains a light yellow or amber color although the color largely fades afte...

Leia mais - 20/07/2010

In most of the world, the term paddy rice is used to describe the rice as it comes from the field after harvest. The rice has been threshed and each grain is separate. The grain of rice has a hard husk protecting the kernel inside. The husk (or hull) that covers rice is much thicker and tougher t...

Leia mais - 20/07/2010

The kernel of rice can become cracked in the field, during the drying process, or during the milling process. Cracks are usually caused by moisture migrating too quickly within the kernel (drying too fast, or moisture being added back to a dry kernel). Often these cracks cause the kernels to brea...

Leia mais - 19/07/2010

As a result of refining, sugar acquires important characteristics that improve its suitability as a food preparation ingredient. These characteristics, important to the commercial food manufacturer, include:

* Absence of additional flavors, besides sweetness, which may at times cover up n...

Leia mais - 02/07/2010

The most well-known and highest volume products originating from soybean grains are soy bran and oil, the former primarily consumed as animal feed and the latter used both in industrial processes and domestic kitchens as vegetable oil to fry with, in pasta dishes and for other uses. There is a...

Leia mais - 02/07/2010

Produced by one of the biggest manufacturers in Brazil, hamburguers offered by Ei-Log, are produced from selected Brazilian beef, which guarantee taste and quality. Supplier with a tradition of exporting to over 40 countries woorldwide, ensuring continuity of supply and delevery. These are factor...

Leia mais - 04/10/2010

*Bone in Beef Meat

*Chilled and Frozen Flank 

*VP beef cuts

*Frozen IWP cuts

*Offals

*Block Packed industry meat

*Trimming

*Canned Beef

*Jerked beef

Leia mais - 18/05/2010

* Chicken Frozen or chilled
* Poultry frozen cuts
* MDM Chicken

Leia mais - 18/05/2010

CHARACTERISTICS

Origin: Uruguay
Paste: hard, Italian type.
Forms: cylindrical, profile lightly convex.

SPECIFICATIONS
Dry matter...............................65 % min.
Fat in dry matter.......................40 % min.
Ripeness…&he...

Leia mais - 25/05/2010

CHARACTERISTICS

Origin: Uruguay
Paste: Consistent.
Forms: Rectangular of flat faces.


SPECIFICATIONS
Dry matter...............................    45 to 55 % min.
Fat in dry matter.......................40 % min.

PRESENTAT...

Leia mais - 25/05/2010

CHARACTERISTICS

Origin: Uruguay
Paste: compact, firm, of elastic consistency.
Shape: rectangular, of flat faces and lightly convex.


SPECIFICATIONS
Dry matter.......................….....56 % min.
Fat in dry matter.....................40 % ...

Leia mais - 25/05/2010

CHARACTERISTICS

Origin: Uruguay
Paste: compact, firm, of elastic consistency.
Forms: rectangular, of flat faces and lightly convex.
Types: semidescremado and creamy.


SPECIFICATIONS
Dry matter.............................    56 % mi...

Leia mais - 25/05/2010

Leia mais - 17/06/2010

Leia mais - 25/05/2010