Rice Flour Specifications

1. Physical & Chemical Properties:

• Color: White or off-white (depends on variety)
• Form: Fine powder
• Taste & Odor: Mild, neutral, free from foreign taste or odor
• Moisture Content: ≤ 14%
• Ash Content: ≤ 0.6%
• Protein Content: 5% – 8%
• Carbohydrates: 75% – 80%
• Gluten-Free: Yes

2. Types of Rice Flour:

• White Rice Flour – Made from polished white rice, used for baking & thickening
• Brown Rice Flour – Made from whole grain rice, rich in fiber & nutrients
• Glutinous Rice Flour – Sticky texture, used in Asian desserts & dumplings

3. Granulation Sizes:

• Coarse Rice Flour: 300-500 microns
• Fine Rice Flour: 100-300 microns
• Superfine Rice Flour: ≤ 100 microns

4. Microbiological Standards:

• Yeast & Mold: < 100 cfu/g
• Coliforms: Absent
• E. Coli & Salmonella: Absent

5. Packaging Options:

• Retail Packs: 500g / 1kg / 5kg
• Bulk Packing: 25kg / 50kg PP bags with liner
• Custom Packaging: As per buyer requirements

6. Applications:

• Food Industry: Used in baking, noodles, pasta, snacks, and thickening sauces
• Gluten-Free Products: Substitute for wheat flour in gluten-free diets
• Confectionery & Sweets: Used in Asian and Indian sweets like modak & mochi
• Batter & Coating: Used for crispy frying coatings

Would you like information on sourcing, bulk pricing, or specific varieties?