Precooked Parboiled Rice P-106
Product Description
Riviana Precooked Parboiled P-106 is a top quality instantized parboiled long grain rice. P-106 is ideally suited for use as an ingredient in dehydrated foods since its low moisture level eliminates the problem of moisture migration from rice to seasonings. This product is certified as Kosher.
Product Analysis
Product Analysis |
| Microbiological |
Protein, %
| 7.0 - 10.0
| Total Plate Count
| Max. 25,000
|
Fat, %
| 0.3 - 1.0
| Yeast & Mold, g
| Max. 1,000
|
Fiber, %
| 0.3 - 0.7
| | |
Ash, %
| 0.4 - 0.8
| Ingredient Listing
Non-Enriched - Precooked Long Grain Rice
Enriched - Precooked Long Grain Rice, niacin (niacinamide), iron (ferric orthophosphate), thiamine (thiamine mononitrate), folic acid
|
Moisture, %
| Max. 6.5
|
Brokens, %
| Max. 12.0
|
| Color | Golden to Creamy White |
| Flavor/Aroma | Typical/Fresh |
| Texture | Firm/Separate |
Tap Density, gm/cc
| 0.44 - 0.54
|
| |
Packaging
Riviana Precooked Parboiled Rice P-106 is available in 50 lb. bags or 1200 lb super sacks. This product has an indefinite shelf life and is best if used within 2 years. It is advisable to rotate stock regularly.
Preparation Methods
Precooked Parboiled Rice P-106 has cooking latitude and can be prepared using various methods. Riviana’s technical staff is available to assist in testing and development to suit your operation requirements. Cooking methods available upon request. 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