 Our
rice flours are broken down by variety, particle size, and
processing. One of the varieties, known as waxy rice (also known as
sweet or mochi rice), is known for its exceptional stability and
soft, creamy gel. Waxy rice flours are stable at low pH ranges and
through multiple freeze/thaw cycles. Waxy rice flours also
gelatinize at a much lower temperature than traditional rice flour. |
Rice flours can be used in a wide
range of applications including:
- Ready-to-eat breakfast cereals
- Crisped rice for candies, snacks & granolas
- Infant cereals
- French-fry coatings
- Extender in powdered cheeses & powdered
sugars
- Waffle & pancake mixes
- Sauces, soups and gravies
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