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Thursday, November 25, 2010 9:38:06 AM
10% Increase in Production Yield
9% Reduction in Formulation Cost (parity $/#)
100% More Fiber
15% Reduction in Calories
No Impact on Texture or Baked Weight of Crust
Mild Whole Grain Taste
Minimal Impact on Color
Click on the green bar below the cookies, "Defatted Rice Bran" then click on "Pizza Crust Case Study".
http://www.nutracea.com/FoodIngredients
Happy Thanksgiving All
Recent RIBT News
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