Flour “Rice Manka”
Flour “rice manka” is a groats of the corresponding type of grain with a pass through a 250 μR sieve no more than 2% (semolina size). The method of preparation is the same as in traditional semolina. The product is intended for the whole family.
| № | Name of indicators | Norm |
| 1 | Mass fraction of moisture not more, % | 15,5 |
| 2 | Size, % not more than passage through a sieve of polyamide fabric 41/43 | 2 |
| 3 | Ash content in dry matter not more, % | 0,75 |
| 4 | Mass fraction of metallic impurities, mg per 1 kg of flour not more than | 3,0 |
| 5 | Size of individual particles of metallomagnetic impurities in the largest linear dimension, mm, not more than | 0,3 |
| 6 | Mass of individual particles, mg, not more than | 0,4 |
| 7 | Pest contamination | Not allowed |
Shelf life: 6 months.
Storage conditions: store in dry room at a temperature not higher than 18 + 2 ° C, relative humidity not higher than 60%.
| Nutrition facts per 100g | |
| Calories | 366 |
| Carbohydrates | 81 g |
| Protein | 6,0 g |
| Dietary fiber | 2,4 g |
| Fat | 1,4 g |
| Vitamin PP | 6,3 mg |
| Vitamin B6 | 0,436 mg |
| Vitamin B1 | 0,138 mg |
| Potassium | 76 mg |
| Phosphorus | 96,3 mg |
| Magnesium | 36,8 mg |
| Calcium | 10 mg |
| iron | 0,35 mg |