Food-grade rice bran for Cake flour and bread flour

Our Food-grade rice bran (Cake flour and bread flour) is a premium, safety-certified core raw material specifically processed for bakery applications. It is processed via advanced sterilization technology to achieve complete mycotoxin deactivation and impurity removal. This product is rich in natural dietary fiber and essential nutrients, which can improve the texture, nutritional value and taste of cakes and bread. It is ready-to-use without additional processing, and serves as an ideal functional auxiliary material for cake flour, bread flour and various bakery raw material blends.

Cake flour formulation: Improves cake softness, moisture retention and nutritional content, making the taste more delicate

Bread flour formulation: Enhances bread toughness, increases volume, and enriches dietary fiber to optimize the nutritional structure

Bakery raw material blends: Compatible with various bakery flours, improving the overall quality and functional properties of products

Functional bakery products: Adds natural fiber and nutrients to develop healthy bakery foods (such as high-fiber cakes, whole-grain bread)

Home and industrial bakery: Suitable for both household baking and large-scale industrial production of cakes, bread and other pastries

Bakery-Optimized Formula: Specially processed for cake and bread production, perfectly matching the processing characteristics of bakery flours, improving product texture and taste

Mycotoxin-Decontaminated: Treated with specialized processes to eliminate mold risks and ensure product safety, meeting bakery food safety standards

Impurity-Free: Mechanically cleaned and sieved to remove foreign materials and off-components, ensuring uniform quality and no impact on bakery processing

Food Grade Compliance: Meets strict international standards for food safety and quality (ISO), suitable for direct use in food and bakery production

Nutrient-Rich Profile: Besides high fiber, it also contains rich vitamins, antioxidants and essential fatty acids, enriching the nutritional value of bakery products

Easy to Formulate: Uniform particle size and neutral flavor, can be seamlessly mixed with cake flour, bread flour and other bakery raw materials without affecting the original taste

Ready-to-use Convenience: Saves processing time and cost, directly applicable to home and industrial bakery production scenarios

It is suitable as a high-quality functional auxiliary material for cake flour, bread flour and other bakery raw materials. It can also be added to pastries, biscuits, steamed buns and other baked and steamed foods to improve taste and nutritional value. It is recommended to add 10% to 20% of the bakery raw materials. The rich dietary fiber and nutrients in the product can effectively optimize the texture of cakes and bread, and enhance the overall nutritional value of bakery products.