Premium Komeko Kirara 397 rice flour

This rice flour is made by a unique super mill.
Moist air flow is used during the grinding process, so that powder loss rate is very low, which means rice flour is just very little damaged.
In addition, the size of the crushed particles is uniform and very fine.
The more damaged the rice particles are, the easier it is for water to enter and exit.

However, if rice flour is less damaged, it can retain water moderately, which affects the swelling of the dough and the aging of the food.
A fine, even powder is essential, especially for baking bread with a high expansion rate.
Similarly, if the particle size is coarse or irregular, it can cause shrinkage.

This rice flour has the particularity of showing less damage to the starch.
Bread with a high expansion ratio cannot be baked because it is damaged.
By allowing raw rice to absorb water, hardness is softened and less damaged rice flour can be produced.
Good rice flour allows for even moistening of its preparations.

Consistent bread making is achieved by adjusting rice flour to a certain moisture content.
Therefore, it can be said that rice flour milled by the airflow wet milling method is the best way to make rice bread.