We use rice produced in Oita Prefecture (Emi tawawa produced in 2021）. In order to stabilize the quality of the rice flour, only 1st and 2nd grade rice is used as raw material. Rice has a unique sweetness and richness, as well as nutritional value, and goes well with other ingredients. Rice flour does not absorb oil, has excellent moisture retention properties, and does not get clumpy when dissolved in water. It can also be used to make white sauce with milk. This rice flour is a high quality rice flour suitable for making delicate gluten-free bread. (Starch damage is kept below 6%.

It has the advantage of being safe and secure (no additives）. (Production method） Brown rice milling ⇒ Raw material tank ⇒ Rice washing ⇒ Water addition ⇒ Flour milling (airflow milling） ⇒ Warm air drying (moisture less than 12%） ⇒ Product tank ⇒ Vibration sifter ⇒ Bagging ⇒ Subdividing (1 kg） ⇒ Metal detector ⇒ Box The airflow milling process creates a tornado-lｉke airflow inside the machine, which is then blasted against a lattice-shaped rotating object to produce flour. This is a milling method that causes very little damage to starch particles.

Utilisation comme substitut sans gluten de la farine de blé. Il est donc possible de l'utiliser pour faire du pain, des gâteaux, mais également des sauces blanches par exemple.
This rice flour is suitable for confectionery and bread making. It has excellent elasticity and elasticity during processing, and has an excellent taste.
Add wheat gluten, sugar, oil, salt, and yeast to the rice flour, mix, roll out the dough, ferment, and bake to make rice flour bread.
To make white sauce, add 2 tablespoons of rice flour to 300cc of milk, heat it slowly at medium temperature and let it thicken, then add consommé to taste.You can also use it to thicken soups and sauces, as it can be used to replace potato starch. Also please use it to sprinkle rice flour on fried or sautéed meat, fish, and vegetables.