Glutinous rice flour

It is a fine particle flour specially treated from sticky rice.
For bread and western confectionery, you can replace 10 to 30% of your wheat flour with this sticky rice flour to get a more moist and swollen dough.
Japanese milling technology dates back more than 20 years.
Combined with a high-quality production system, this technology produces rice flour with minimal starch deterioration.
The result is a rice flour very suitable for baking and processing bread.
Japanese rice flour is ground to a very uniform and fine grain size.
It is therefore perfectly suited to create delicious breads, desserts and other foods Rice flour provides an excellent balance of essential amino acids that the human body needs.
Amino acids are the building blocks of proteins that make up vital tissues like muscles and internal organs.
Compared to wheat flour, rice flour absorbs less oil when frying for healthier foods.