Rice Cakes With Wheat 100 g

JMENKA wheat 3D new 700TM Zhmenka Rice Cakes with Wheat are light and crispy cakes made of brown rice and wheat. Due to minimal processing unground rice retains healthy cellulose, vitamins and mineral elements.

TM Zhmenka rice cakes contain:

  • Cellulose
  • Group В vitamins (В1, В9, РР)
  • Micro- and major mineral elements (Mg, P, Zn, Fe)


useful-alternative-to-breadTM Zhmenka rice cakes with wheat are a healthy alternative to ordinary bread!

fishka3_kaloriiCakes calorie content — one TM Zhmenka rice loaf contains only 28 kilocalories!




rice-breadThe use of only whole unground rice grains for bread production.

minimalny-period-of-manufacture Rice cakes with wheat being produced by the careful technology of "grain explosion" (explosion period 1.7 sec) it allows of retaining cereals cellulose, vitamins and mineral elements.

without-yeast  Yeast and fermented foods free.
Gluten-free  Gluten free.
without-salt-and-sugar  Salt and sugar free.
no-preservatives  Preservatives and food dyes free.
without-the-fat-and-starch  Fat and starch free.

minimum-of-calories  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 with wheat shelf life.

iso-fishka fssc-fishkaSecurity of rice cakes is guaranteed by Food Safety System FSSC 22000 and ISO 22000, which is implemented in the production


Nutrition facts

TM Zhmenka rice cake with wheat retains the natural complex of nutrients.

Nutrition facts and calories for 100g of
rice cakes with wheat:

For 100g

Calories 353 кcal
(Energy Value)
(1479 кJ)
Proteins 9,0 g
Fats 2,5 g
Carbohydrates 72,7 g
Dietary fiber 0,2 g
Natural content of vitamins and mineral elements in rice cakes with wheat:

For 100g

В1 0,04 mg
В9 18,5 mkg
РР 7,8 mg
Mg (Magnesium) 118,0 mg
P (Phosphorus) 345,0 mg
Zn (Zinc) 1,35 mg
Fe (Iron) 1,01 mg

The composition of rice cakes TM "Zhmenka": brown rice (80%), whole wheat (20%)

Rice cakes production

TM Zhmenka Rice Cakes with wheat are produced by the technology of "grain explosion" of whole brown rice grains.

• Applying the three-stage raw material post-treatment system, brown rice is post-treated preliminarily (in more detail >>>).

• 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.