Hokkaido Warabimochiko Glutant Rice Flour

Hokkaido Mochiko Glutant Rice Flour is a thin glutinous rice flour, different from traditional glutinous rice flour.

It is suitable for the making of Western style pastries, breads and Japanese confectionery. It helps to improve the texture.

By replacing 10 to 30% wheat flour into pastries and bread by this glutinous rice flour, you can improve the texture. It effectively prevents the dough from drying out and gives it a wet and mellow consistency.

It is greater than ordinary rice flour. Compared to rice flour made from non-sticky rice, this product offers significantly better effects in terms of humidity and chews. It is recommended for making Japanese confectiones for which it provides an extremely smooth glutinous paste.

This flour has a much thinner powder texture than wheat flour, which makes it ideal for creating delicate confectionery. Versatile, it is suitable for a wide range of applications, including donuts, genoises, madeleines, bread and japanese sweets such as Daifuku.

This flour is made from 100% grown glutinous rice in Hokkaido, which guarantees high quality and traceability.

The glutinous rice grown in Hokkaido is known for its nutritional wealth, especially in protein, fiber and essential minerals. The use of this flour can add a nutritional value to your products. Hokkaido's agricultural practices focus on sustainability, which ensures that glutinous rice is grown in environmentally friendly conditions.