Rice and Multigrain Cakes 100 g
TM Zhmenka Rice and Multigrain Cakes are light and crispy cakes made of unground rice, wheat and barley. Due to minimal processing unground rice retains healthy cellulose, vitamins and mineral elements.
TM Zhmenka rice and multigrain cakes contain:
- Group В vitamins (В1, В9, РР)
- Micro- and major mineral elements (Mg, P, Zn, Fe)
|TM Zhmenka rice and multigrain cakes are a healthy alternative to ordinary bread!|
|Cakes calorie content — one TM Zhmenka rice loaf contains only 28 kilocalories!|
The use of only whole brown rice grains for bread production.
Rice cakes being produced by the careful technology of “grain explosion” (explosion period 1.7 sec) it allows of retaining cereals cellulose, vitamins and mineral elements.
|Yeast and fermented foods free.|
|Salt and sugar free.|
|Preservatives and food dyes free.|
|Fat and starch free.|
|Easy to control the number of consumed calories.|
|To moisten grains and obtain “fluffy” rice bread, only the purest distilled water is used.|
|A dense airtight packaging with pearl lamination allows of retaining a crispy texture and a delicate fragrance over rice cakes shelf life.|
|Security of rice cakes is guaranteed by Food Safety System FSSC 22000 and ISO 22000, which is implemented in the production|
TM Zhmenka rice and multigrain cakes retains the natural complex of nutrients.
|Nutrition facts and calories for 100g of rice and multigrain cakes:|
|(Energy Value)||(1556 кJ)|
|Dietary fiber||0,2 g|
|Natural content of vitamins and mineral elements in rice and multigrain cakes:|
|Mg (Magnesium)||116,2 mg|
|P (Phosphorus)||325,8 mg|
|Zn (Zinc)||1,77 mg|
|Fe (Iron)||0,90 mg|
The composition of rice cakes TM “Zhmenka”: brown rice (80%), whole wheat (10%), whole barley (10%)
TM Zhmenka Rice Cakes are produced by the technology of “grain explosion” of whole unground rice grains.
|Applying the three-stage raw material post-treatment system, brown rice is post-treated preliminarily.|
|Grains are moistened and placed in the cylinder-shaped mould plate where high pressure is produced both in the mould air layers and inside the grains.|
|The pressure getting the required level, a mould plate lid opens automatically with the pressure decreasing instantly. But inside the grains high pressure is being retained. By the generating pressure difference inside the grains and in the medium, the air being high-pressured in the grains pores explodes them. The grains get larger in 4-6 times acquiring a soft, puffy and cotton-like structure.|
|The produced cakes get dried up, cold and packaged in airtight packing.|
|“Grain explosion” period is 1.7 sec. TM Zhmenka Rice Cakes do not contain any food additives. To obtain different rice cakes tastes we just apply the combination of various groats.|
Each package contains 14 rice cakes.