| Parameter | Description |
| Botanical name | Oryza sativa |
| Packaging size | 25 Kilogram |
| Minimum order quantity | 25 Kilogram |
| Origin | The Netherlands |
| Appearance | Off-white, brown powder |
| Availability | Bulk, Private Label |
| Quality | Organic and Conventional |
| Shelf life | 12 – 24 months |
| Serving size | 100 grams |
| Category | Flours |
Rice powder or rice flour is made by crushing fine rice. After removing the uneatable outer hull of whole grain rice, we get brown rice flour. Rice flour is gluten-free, that’s why it can be used in the place of wheat flour. You can also use rice flour as a thickener.
Before 6000 BC. in Southern China, rice was cultivated for the first time. After some time, it started to spread in India, Thailand, and Vietnam. Right now, India and China are responsible for producing 50% of all the rice in the world. The major states in the US that mainly produce rice are Arkansas, Louisiana, and California. Those parts of the world where rice is used as a major food ingredient, mostly use rice flour instead of wheat flour. It became the main ingredient of baking goods and processed foods quickly after it was introduced in the western countries in the 1980s. 90% of the world’s rice cultivation and consumption is in Asia. Brown rice has a dark colour and hard texture. That’s why it is primarily used to make bread and cakes after being crushed.
Brown rice flour is made after crushing the 100% pure quality whole grain brown rice. This flour gives nutty and mild flavour. It is gluten-free rice flour. That’s why you can use it in gluten-free baking recipes, thickening gravies and sauces, for making bread, muffins, and pancakes.
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