Rice Flour
Thickeners
9005-82-7
$1.08 ~ $1.62
Food
Free sample from 100g(NF)
One unit of:10kg/bag
One unit of:10kg/bag
10kg/bag
Product Info
What is Rice Flour?
Rice Flour is a finely milled product derived from white or brown rice, widely utilized as a gluten-free base in baking, a binder, and a thickening agent in sauces and gravies.
How is Rice Flour made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Inspect incoming raw rice grains. | Control Point: Check for moisture content (<14%), broken grains, foreign matter, and signs of infestation. Note: Reject non-conforming batches to ensure starting quality. The variety of rice (e.g., long-grain, short-grain) is also confirmed. |
| 2 | Cleaning & Sorting | Pass rice through de-stoners, magnetic separators, and aspirators. | Control Point: Efficient removal of stones, metal, dust, and chaff. Note: Regular calibration and maintenance of cleaning equipment are critical for food safety. |
| 3 | Washing & Soaking | Wash rice with potable water and soak for a specified duration. | Control Point: Monitor water quality and soaking time (e.g., 3-6 hours). Note: This step is primarily for the wet milling process to soften the grain, leading to a finer flour. It is often skipped for dry milling. |
| 4 | Milling / Grinding | Grind the prepared rice into a powder using specialized mills (e.g., pin mill, hammer mill). | Control Point: Milling temperature and grinding speed. Note: Overheating can damage the starch. The method, dry vs. wet milling, is chosen based on the desired final texture of the flour. |
| 5 | Sieving / Sifting | Pass the milled flour through a series of sieves with specific mesh sizes. | Control Point: Sieve mesh size (e.g., 80-120 mesh). Note: This step ensures a uniform particle size and removes any larger bran or un-ground particles, defining the fineness of the flour. |
| 6 | Drying | Dry the sifted flour to a target moisture level using a controlled drying system. | Control Point: Final moisture content (typically 10-13%). Note: This is a critical step, especially for wet-milled flour, to prevent microbial growth and ensure shelf stability. |
| 7 | Final Quality Control | Take representative samples from the batch for laboratory analysis. | Control Point: Test against specifications for moisture, particle size, color, purity, and microbiological limits. Note: A Certificate of Analysis is generated, and a retain sample is kept for traceability. |
| 8 | Packaging | Fill the finished rice flour into food-grade, pre-labeled packaging. | Control Point: Package integrity and seal, net weight accuracy, and correct labeling. Note: Proper packaging protects the flour from moisture, contamination, and pests during storage and transport. |
| 9 | Storage & Dispatch | Store the packaged product in a suitable environment and manage inventory. | Control Point: Warehouse conditions (cool, dry, and well-ventilated). Note: Store away from strong odors and direct sunlight. Use a FIFO (First-In, First-Out) system for dispatching stock. |
Technical Specifications
| CAS Number | 9005-82-7 |
| Solubility | Dispersible; acts as thickening agent |
| Storage Conditions | Store in cool, dry place ≤25 °C, protect from moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Gluten-free baking
coatings
thickener
baby foods
noodles
dumplings
confections
cosmetics
Mechanism of action:
| Parameter | Rice Flour |
|---|---|
| Functional Category | Bulking Agent; Texture Modifier; Thickener; Binder |
| Key Ingredients | Starch (primarily amylopectin and amylose); Protein (oryzenin) |
| Mechanism of Action | Starch granules absorb water and swell upon heating (gelatinization), increasing viscosity and binding free moisture. The leached amylose and amylopectin polymers form a three-dimensional network upon cooling (retrogradation), creating a gel structure. Proteins provide minor structural support and contribute to mouthfeel. |
| Application Effect in Product | Provides bulk and structure in baked goods (e.g., gluten-free products); creates a smooth, tender crumb; thickens soups, sauces, and gravies; acts as a binder in batters and coatings, yielding a light, crispy texture upon frying. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Rice Flour | Gluten-Free Flour | Milled from white or brown rice; fine texture; neutral flavor. | Inexpensive and widely available; very neutral taste; creates light and crispy textures when fried. | Can have a gritty texture; low in protein and fiber; does not brown well on its own. | Gluten-free baking blends, noodles, thickening sauces, coating for frying. | For an affordable, neutral-tasting base in gluten-free blends or for crisp coatings. |
| Almond Flour | Gluten-Free Nut Flour | Milled from blanched almonds; high in protein, fat, and fiber; moist. | Adds moisture, structure, and a rich flavor; low-carb and grain-free. | Expensive; major allergen (tree nuts); can result in dense baked goods if not blended. | Keto/paleo/low-carb baking, macarons, cakes, cookies. | For nutrient-dense, low-carb baking where a moist, tender crumb is desired. |
| Coconut Flour | Gluten-Free Fruit Flour | Milled from dried coconut meat; extremely high in fiber; very absorbent. | Highly absorbent (a little goes a long way); high in fiber; grain-free. | Requires a large amount of liquid to avoid dry results; distinct coconut flavor; can be dense. | Paleo baking, increasing fiber content in recipes, often used in small quantities with other flours. | For a high-fiber, grain-free option when you can adjust liquid content significantly. |
| Tapioca Flour/Starch | Gluten-Free Starch | Extracted from cassava root; fine powder; neutral taste. | Excellent thickener for sauces and pies; adds chewiness and aids browning in baked goods. | Low nutritional value; not a standalone flour, acts as a binder/component in blends. | Thickening agents, creating a chewy texture in breads and cookies, part of GF flour mixes. | To act as a grain-free thickener or to add elasticity and chew to a gluten-free recipe. |
| Cassava Flour | Gluten-Free Root Flour | Milled from the whole cassava root; fine texture; mild, neutral flavor. | Often a 1:1 substitute for wheat flour; grain-free and nut-free; binds well. | Higher in carbohydrates than nut flours; can become gummy if overused or not properly hydrated. | Tortillas, flatbreads, brownies, and recipes seeking a direct paleo-friendly wheat flour substitute. | For a single-ingredient, grain-free flour that closely mimics the behavior of all-purpose flour. |
| Oat Flour | Gluten-Free Flour (if certified) | Milled from whole oats; slightly sweet, oaty flavor; produces moist results. | Higher in fiber and protein than rice flour; adds a tender, cake-like crumb and whole-grain flavor. | Not always certified gluten-free (cross-contamination risk); can make baked goods heavy. | Pancakes, muffins, cookies, quick breads, crumb toppings. | For a wholesome, high-fiber flour that adds moisture and a subtly sweet flavor. |
Technical Documents
Available Documentation
Specification sheet & COA available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications