PRODUCTS

Double Bear brand’s rice flour is produced from high quality and selected species of Thai rice. It is sorted from the best rice growing regions and carefully stored and managed in accordance with international standards. Modern production process together with the knowhow that we have accumulated for over 35 years result in the best quality rice flour which meets a wide range of customers’ needs.

Product specification

Physical and Chemical Properties

Rice Flour
(Wet Mill)

Measurement Method

Odor

No objectionable odor, characteristic of rice

Smell

Appearance

Blend of fine particles,
white to cream colour

Visual

Moisture Content (Max.)

≤13.0%

Moisture Analyzer

pH

5-7

pH Meter

Peak Viscosity (Min.) (RVA)

≥ 2400 Centipoint

RVA @ 95 Celsius

(3 g in 25 ml)

Gelatinization Peak viscosity (Min.) (Brabender)

≥ 350 B.U.

Brabender Viscograph
@ 95 Celsius (7.2%)

Particle size, pass 100 mesh
(150 um) (Min.)

97.5%

Sieve Shaker

Whiteness (Min.)

90.0%

Whiteness Meter

Sulphur Dioxide (Max.)

None

Titration

Carbohydrate (Min.)

80.0%

Proximate Analysis

Protein (Min.)

6.0%

Proximate Analysis

Ash (Max.)

0.5%

Proximate Analysis

 

Microbiological Properties

Rice Flour
(Wet Mill)

Measurement Method

Total Plate Count (CFU/g) (Max.)

≤ 100,000

USFDA;BAM Online Chapter 3

Bacillus cereus (CFU/g) (Max.)

≤ 500

USFDA;BAM Online Chapter14

Yeast (CFU/g) (Max.)

≤ 100

USFDA;BAM online Chapter18

Mold (CFU/g) (Max.)

≤ 100

USFDA;BAM online Chapter 18

Salmonella Spp (Nagative/25g)

Nagative

AOAC 998.09;Chepter17

Stapphylococcus aureus (CFU/g)

Not detected

AOAC 2003.08;Chepter17

Coliform/ E.coli (CFU/g))

Not detected

AOAC 991.14;Chepter17