Toasted Glutinous Rice Flour
Thickeners
Flavoring Agents
$26.68 ~ $40.02
Food
Free sample from 100g(NF)
One unit of:10kg/bag
One unit of:10kg/bag
10kg/bag
Product Info
What is Toasted Glutinous Rice Flour?
Toasted glutinous rice flour is a sweet rice flour that has been roasted to develop a nutty flavor, and it is primarily utilized as a non-clumping coating or ingredient for chewy Asian confections and desserts.
How is Toasted Glutinous Rice Flour made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Receiving | Inspect and accept high-quality raw glutinous rice. | Control Point: Verify rice quality. Note: Check for freedom from pests, foreign matter, mold, and off-odors. Reject any non-conforming batches to ensure starting material quality. |
| 2 | Soaking | Wash the glutinous rice thoroughly, then soak it in potable water. | Control Point: Soaking time and water quality. Note: Soak for 4-8 hours to ensure kernels are fully hydrated. Use clean water to prevent microbial contamination. |
| 3 | Draining | Drain the soaked rice completely to remove all excess surface water. | Control Point: Residual surface moisture. Note: Proper draining is crucial for effective roasting rather than steaming. The rice should feel damp, not wet. |
| 4 | Toasting / Roasting | Slowly roast the drained rice in a large pan or roaster, stirring constantly. | Control Point: Temperature and time. Note: This is a Critical Control Point (CCP). Maintain a low-to-medium heat and stir continuously to achieve a uniform light golden color and nutty aroma without scorching. |
| 5 | Cooling | Spread the toasted rice in a thin layer to cool completely to room temperature. | Control Point: Temperature of the rice before milling. Note: Rice must be fully cooled. Milling warm rice can cause gumming in the grinder and introduce moisture, affecting shelf life. |
| 6 | Milling | Grind the cooled, toasted rice into a fine powder using a high-powered mill or grinder. | Control Point: Fineness of the grind. Note: Mill in batches to prevent overheating the flour, which can alter its delicate, nutty flavor. |
| 7 | Sifting | Sieve the milled flour through a fine-mesh screen to ensure uniform particle size. | Control Point: Mesh size consistency. Note: This step removes any coarse particles or un-milled grains, resulting in a smooth, consistent texture suitable for various culinary uses. |
| 8 | Final Quality Control | Test a sample of the finished flour against product specifications. | Control Point: Moisture content, color, aroma, and taste. Note: Final checks ensure the product meets quality standards. Moisture content should be low (e.g., <10%) to maximize shelf life. |
| 9 | Packaging | Weigh and pack the sifted flour into clean, dry, and airtight food-grade containers. | Control Point: Seal integrity and package material. Note: Use packaging that protects against moisture, light, and pests. Ensure accurate weight and proper labeling with batch number and production date. |
| 10 | Storage & Distribution | Store the packaged product in a suitable environment. | Control Point: Storage conditions. Note: Store in a cool, dry, and well-ventilated area away from direct sunlight and strong odors. Implement a First-In, First-Out (FIFO) inventory system. |
Technical Specifications
| Solubility | Dispersible in water |
| Storage Conditions | Store dry, cool ≤25 °C, avoid moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Traditional pastries (mooncake skins
snow skin mooncakes)
surface anti‑stick coating
dim sum fillings
Mechanism of action:
| Parameter | Toasted Glutinous Rice Flour |
|---|---|
| Functional Category | Texture Modifier; Viscosity Agent; Binder; Flavor Enhancer |
| Key Ingredients | Dextrinized Amylopectin Starch (from Glutinous Rice); Maillard Reaction Products |
| Mechanism of Action | The high amylopectin content allows starch granules to swell and gelatinize upon hydration, forming a highly viscous, cohesive, and sticky gel that entraps water. The toasting process (dextrinization) partially hydrolyzes starch into shorter chains, enhancing solubility and creating nutty flavors via the Maillard reaction. This modified starch structure prevents retrogradation, maintaining a soft, chewy texture upon cooling. |
| Application Effect in Product | Imparts a characteristic chewy and cohesive texture (e.g., in mochi, dango). Acts as an effective thickener for sauces and fillings, providing a smooth, glossy finish. Adds a distinct roasted, nutty flavor and aroma. Improves moisture retention and binding in gluten-free baked goods and coatings. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Toasted Glutinous Rice Flour | Gluten-Free Flour | Pre-cooked, nutty aroma, fine texture, creates chewy texture. | Adds a distinct roasted flavor; can be consumed without further cooking. | Specific flavor profile not suitable for all recipes; less versatile than its raw counterpart. | Dusting for mochi (e.g., Injeolmi), thickening beverages, no-bake desserts. | When a nutty, roasted flavor is desired in a chewy, gluten-free application. |
| Glutinous Rice Flour (Sweet Rice Flour) | Gluten-Free Flour | Raw, high amylopectin content, creates a uniquely sticky and chewy texture when cooked. | The gold standard for mochi-like chew; neutral flavor is highly versatile. | Must be thoroughly cooked to remove raw starchy taste; lacks complex flavor on its own. | Mochi, tangyuan, rice cakes, gluten-free noodles, general thickening. | For creating the classic chewy texture in cooked applications. |
| Tapioca Starch (Tapioca Flour) | Gluten-Free Starch | Derived from cassava root; creates a springy, bouncy chew and a glossy sheen. | Creates a unique bouncy texture; fries to an exceptional crispness; thickens clearly. | Can become gummy or stringy if overused; less structural integrity than glutinous rice flour. | Boba pearls, Brazilian cheese bread (pão de queijo), fruit pie fillings, crispy coatings. | For a springy, bouncy chew, a glossy finish, or a very crispy fried coating. |
| Potato Starch | Gluten-Free Starch | Extracted from potatoes; gelatinizes at a low temperature; adds moisture. | Adds tenderness and a moist crumb to baked goods; excellent for thickening delicate sauces. | Does not produce a significant chewy or elastic texture; can break down if boiled. | Thickening sauces and gravies, tenderizing cakes, component in gluten-free flour blends. | To add moisture and a soft texture to baked goods or thicken sauces smoothly. |
| Cornstarch | Gluten-Free Starch | Derived from corn; powerful thickener; creates an opaque gel. | Widely available and inexpensive; very strong thickening power for custards and puddings. | Creates a cloudy finish; provides no chewiness; can impart a starchy taste if undercooked. | Thickening puddings, sauces, and gravies; creating crisp coatings on fried foods. | For strong, general-purpose opaque thickening where chewiness is not a goal. |
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