Milled Products is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour.[not verified in body] Wheat varieties are called “soft” or “weak” if gluten content is low, and are called “hard” or “strong” if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a finer or crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
|Moisture||12.5 % -13.5 %|
|Wet Gluten||27% 29%|
Packaging & Delivery
|Packaging Details||As per Customer Requirement|
|Delivery Detail||15-20 DAYS|
(*Custom packaging can be provided on customer request or in special conditions.)
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
Types of Rice flour
In Japanese, rice flour is called komeko (米粉?) and is available two forms: glutinous and non-glutinous. The glutinous rice is also called sweet rice, but despite its name it is neither sweet nor does it contain gluten; the word glutinous is used to describe the stickiness of the rice when it is cooked. The non-glutinous variety called jōshinko (上新粉?) is made from short-grain rice and is primarily used for creating confectioneries. Mochigomeko (もち米粉?, or mochiko for short) is produced from ground cooked glutinous rice (もち米 mochigome?) and is used to create mochi (pictured) or as a thickener for sauces. Another variety called shiratamako (白玉粉?) is produced from ground uncooked glutinous rice and is often used to produce confectioneries.
In Chinese, it is called mifen (Chinese: 米粉; pinyin: mǐ fěn), galapong in Ilokano/Filipino, and pirinç unu in Turkish.
Potato flour is made from whole potatoes (most of the time even the peel is included). The potatoes can be raw or cooked. Either way they are first dried then ground into flour.
The result is a heavy, cream colored flour with a distinct potato flavor. The flour readily absorbs liquid (similar to coconut flour in this regard), so it works best when incorporated into gluten free flour blends in small amounts. Too much potato flour in a recipe will cause the finished product to be dense and gummy. For example, a muffin with too much potato flour would never fully cook through. (Yes, that’s personal experience talkin’!)
However, used in smaller quantities, the same properties of potato flour that lead to an overly dense and doughy finished product can actually mimic gums and help hold a recipe together. It also lends a hearty texture to baked goods. This, along with the potato flavor it imparts, makes potato flour a good choice in recipes for savory gluten free breads or rolls.