Since 1929 we have been producing flours, semi-finished and semi-finished concentrated products for bakery, pizzeria, pastry

Risatta

RISATTA is a mix of whole grains and precooked rice grains, type ‘0’ Common wheat flour, Wheat sour dough and Durum Wheat Semolina with high protein content suitable for sweet and savoury doughs.

To this historic classic version are now added the red rice and the wholegrain rice versions, products that meet the nutritional requirements of modern consumers, ever more keen on the health-friendly aspects of bakery products.


3 RESULTS

  • Risatta

    A blend of whole rice grains and durum wheat semolina, for sweet and savoury doughs. Its composition guarantees extended product freshness.

     
  • Risatta integrale

    With wholegrain Rice grains and wholegrain Rice flour, on a base of “INTEGRO” wholegrain common wheat flour from the MantoGrano Italian supply chain made from low-refinement processing that includes all the kernel’s components, germ included.The large size fragments of wheat and rice give to it high content of soluble and insoluble fibres such as BETAGLUCANS.

     
  • Risatta Rossa

    With wholegrain red rice and red rice flour on a base of type ‘1’ low-refined flour from the MantoGrano Italian supply chain. Wholegrain red rice is rich in ANTHOCYANINS - special natural antioxidant that give to it the typical red colour - in addition to iron, proteins and group B vitamins.

     



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