[sage V foods] |
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MEDIUM GRAIN RICE FLOUR (18% amylose) Can be used in the same applications as long grain flour, but provides a lighter texture and a little more expansion when puffed. It is more resistant to starch retrogradation than long grain and therefore is used as a thickener in some high moisture applications. |
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WAXY RICE FLOUR (0% amylose, 100% amylopectin) Can be used in many of the same applications as long grain flour, but provides an even lighter texture and much more expansion when puffed. It is very resistant to starch retrogradation and is an excellent thickener in sauces and gravies (freeze/thaw stable). It replaces expensive modified waxy corn starches in many applications. |
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PREGELATINIZED
RICE FLOUR |
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RICE FLOUR MIXES Mixes are provided for extruder operations (salt, malt, and sugar for a rice crispy mix). Stabilized bran is mixed with white rice flours to produce brown rice flours. Various rice flours are mixed to provide unique functionality. Custom mixes are available. |