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HS Code |
602687 |
| Product Name | Puffed Rye Flour |
| Main Ingredient | Rye flour |
| Cereal Type | Whole grain |
| Processing Method | Puffing (high heat and pressure) |
| Texture | Light and airy |
| Color | Light brown |
| Common Uses | Breakfast cereals, snacks, baking |
| Gluten Content | Contains gluten |
| Flavor | Mildly nutty, earthy |
| Nutritional Fiber | High |
| Shelf Life | 6-12 months |
| Storage Condition | Cool, dry place |
| Origin | Commonly produced in Europe and North America |
As an accredited Puffed Rye Flour factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | A sealed, food-grade plastic bag containing 500g of puffed rye flour, clearly labeled with product name, batch number, and expiry date. |
| Shipping | **Puffed Rye Flour** should be shipped in tightly sealed, food-grade packaging to prevent moisture absorption and contamination. Store and transport in cool, dry conditions, away from strong odors and chemicals. Ensure compliance with food safety regulations, and handle with care to avoid damage to the puffed texture during transit. |
| Storage | Puffed rye flour should be stored in an airtight container in a cool, dry, and dark place to prevent moisture absorption and contamination. Keep it away from strong odors and direct sunlight. If storing for an extended period, refrigeration or freezing is recommended to maintain freshness and prevent insect infestation. Always label with the date of purchase for optimal quality control. |
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Protein content: Puffed Rye Flour with 12% protein content is used in high-fiber breakfast cereals, where it enhances texture and nutritional value. Particle size: Puffed Rye Flour at 150–200 µm particle size is used in instant snack mixes, where it improves mouthfeel and rapid hydration. Moisture content: Puffed Rye Flour with 6% maximum moisture content is used in bakery premixes, where it prolongs shelf-life and prevents clumping. Bulk density: Puffed Rye Flour at 0.32 g/cm³ bulk density is used in gluten-free bread formulations, where it increases volume and lightness. Water absorption index: Puffed Rye Flour with a 3.0 g/g water absorption index is used in nutrition bars, where it promotes moisture retention and softness. Ash content: Puffed Rye Flour with 1.8% ash content is used in organic baby foods, where it ensures mineral content compliance and product labeling accuracy. Stability temperature: Puffed Rye Flour stable up to 180°C is used in extrusion cooking, where it maintains integrity and prevents scorching. Fat content: Puffed Rye Flour with 2.4% fat content is used in ready-to-eat breakfast clusters, where it supports flavor retention and prevents rancidity. pH value: Puffed Rye Flour with pH 6.2 is used in probiotic drink blends, where it ensures compatibility with active cultures and maintains product stability. Swelling index: Puffed Rye Flour with a swelling index of 4.1 is used in energy balls, where it provides volume and desirable chewy texture. |
Competitive Puffed Rye Flour prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615371019725 or mail to admin@sinochem-nanjing.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: admin@sinochem-nanjing.com
Flexible payment, competitive price, premium service - Inquire now!
