96550 Whole Grain Cereal Crisp Rice
Product Description
Crisp Rice shall be prepared from first grade, clean, parboiled milled rice. It shall be flavored with malt. No other additives, chemicals, preservatives, or artificial sweeteners shall be used.
Ingredient Listing
Rice and malt
Flavor/Odor
The product shall be of good characteristic taste and odor. There shall be no evidence of musty, rancid, scorched, or other undesirable tastes and odors
Texture
The product shall be crisp and tender. Texture is maintained when mixed with hot liquids such as chocolate or sugar
Color
The color shall be light brown to light tan
Bacteriological Specifications |
Standard Plate Count
| 10,000 per gm maximum |
| Coliform | 10 per gm maximum |
| Yeast | 100 per gm maximum |
| Mold | 100 per gm maximum |
| E. Coli | neg/gm |
| Salmonella | neg/gm |
| Staphylococci (Coagulase Positive) | neg/gm |
Density
95 - 140 gm/l
Sieve Analysis
Greater than 20% on U.S. Std. #4 Sieve
50% to 80% on U.S. Std. #5 Sieve
Balance remaining on a U.S. #8 Sieve
Moisture
3% maximum when shipped
Packaging
35 lb. box and 350 lb. tote
This product is best if used within 6 months. It is advisable to rotate stock regularly. Rice is a raw agricultural product and should be put through an appropriate kill step based on your individual use.
Disclaimer of Warranties: Although our product data is based on typical results produced and processed from sources believed to be reliable, no warranties, express or implied, are made regarding the accuracy, adequacy, completeness, reliability, usefulness or fitness for a particular purpose of such data and are disclaimed. Testing of the product in your formulation laboratory before inclusion in the production is recommended. Changes may be periodically made to the data herein; these changes may not be incorporated into any new version of the publication.
Updated July 2010