Rickmers Service

Frequently asked questions

General

We ask for your understanding that we do not carry out general company tours. This is due to production-specific and safety-related specifications, through which we guarantee the high quality of our products.

We do not offer a factory outlet store at our production site in Bremen.

Every day we receive a large number of enquiries about promotional items and product samples. Our advertising material is produced and distributed especially for the trade as part of our campaigns. We send product samples exclusively to B2B customers with comprehensive advice from our experts.

We therefore ask for your understanding in this respect.

Our times:

Monday - Thursday from 06:30 am to 13.00 pm

Friday from 06:30 am to 12:00 pm

Foodservice

The term cereal is a collective term for agriculturally cultivated plant species which come from the family of grasses (bot.: Poaceae). In most cereals, the glumes (e.g. spelt wheat) or the husks and forelegs (e.g. barley, oats, millet or rice) are intergrown. Another term used here is cereal grains.

When cooking rice, cooking times, temperature and humidity depend on the appliance and manufacturer. In principle, our products can be manufactured in combi-steamers.

Only the product pasta + rice (gluten-free) cannot be prepared in a combi-steamer.

According to the EU Regulation 1169/2011 concerning consumer information on food (Food Information Regulation), binding labelling rules for certain allergens apply to the entire food industry. There are 14 main allergens, which must always be indicated when labelling a product in the list of ingredients (highlighted), if they are contained in it as ingredients.

All Rickmers rice mill packaging in the food service under the brand names bali® and Riso Cremona comply with Food Information Regulation and provide information on allergens.

The term gluten refers to the so-called storage proteins from wheat, rye, barley, oats, spelt, Kamut and their hybrid strains. According to Regulation (EC) 41/2009, a food is considered gluten-free if it contains a maximum of 20 milligrams of gluten per kilogram. This limit applies to naturally gluten-free foods.