Rice Flour :.

Thai Wah’s rice flour products are mixed rice flour or pure rice flour products having non-glutinous rice flour and glutinous rice flour as the main constituents. They are sometimes formulated with the mixture of a certain kind of starch or another material as may be required by buyers in Japan.

NON-GLUTINOUS RICE FLOUR
Non-glutinous rice flour, a fine and naturally white powder, is produced from selected quality white milled rice by wet-milling process.

Non-glutinous rice flour has particular viscosity patterns during heating and cooling. It is used as an agent to control viscosity, separate dough pieces, control browning formation, facilitate panrelease, provide good texture and puffiness, and improve crispiness.

Basic demand for non-glutinous rice flour is found in the preparation of rice noodles, extrusion-cooked baby foods, unleavened bread, and various Japanese and Chinese snack products such as rice cake and rice crackers. It is also used as a thickening agent in sauces, gravies, as a binder/extender in meat products, as a dusting powder for refrigerated unbaked biscuits, and as an ingredient in breading mix, pancake and waffle mixes.

GLUTINOUS RICE FLOUR
Glutinous rice flour, a fine and naturally white powder, is produced from selected quality glutinous milled rice by wet-milling process.
Glutinous or waxy rice flour possesses an outstanding freeze-thaw stability (no syneresis). It also offers a desirable smooth and soft texture to the products applied.

Glutinous or waxy rice flour is often called by the recipes of the traditional Asian foods. The soft and crispy texture after baking benefits its use in many snack products such as extruded ready-to-eat cereal, extruded snack foods and the Japanese rice cracker “Arare” with the excellent freeze-thaw stability and low degree of retrogradation, it is used in various frozen baked goods, refrigerated doughs and some specialty breads. It also forms a thickening body/agent in sauces, gravies, puddings and baby foods.