Rice flour is a finely granulated powder made by grinding and sifting a long grain variety of rice, unless otherwise specified, which is hard milled and electronically sorted to insure whiteness.
TYPICAL ANALYSIS:
| Range | Average | |
| Protein | 6.0–9.0 % | 7.5 % |
| Fat | 0.4–1.0 % | 0.8 % |
| Crude Fiber | 0.3–1.0 % | 0.6 % |
| Ash | 0.6–0.8 % | 0.7 % |
| Moisture | 8 best site.5–13.0 % | 11.0 % |
PHYSICAL CHARACTERISTICS:
| Appearance | white to creamy white powder, which is relatively free from specks. |
| Aroma | typical rice aroma, free from sour, musty or other objectionable odors. |
| Flavor | bland, typical rice flavor with no rancid or off flavors. |
| Particle size | Thru a 50 sieve 98.0 % min |
| Thru a 80 sieve 80.0 – 85.0 % | |
| Thru a 100 sieve 40.0 – 45.0 % |