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Rice flour obtained from the milling of selected rice grains, free from lipase.

Available in different particle sizes, important for performance in different industrial processes.

REGULAR - FINE - EXTRAFINE - CUSTOMIZED (ask for the specifications)




Rice flour is one of the most flexible raw materials in food manufacturing and can be used as primary or secondary ingredient, or even as means for other ingredients or substances.


This is a product with numerous nutritional benefits:

• 100% gluten-free, and it is the key ingredient in the manufacturing if gluten-free food, good for patients diagnosed with celiac disease and also those who want to adopt a healthier diet.

• It is easily digested, with low glycemic level, slow absorption of its carbohydrates in the digestive process, with mild glycemic peaks and a higher feeling of satiety.

• Because it has significant protein content percentage in its composition, and not only carbohydrates, it represents more complete food, with better nutritive value, if compared to the other sources of starch available in the market.


Being part of the composition of many drinks and meals, it can be used in numerous industrial processes, for instance:


GMO-free. Gluten-free. Neutral flavor. Excellent digestibility. More complete and nutritive than the other sources of starch because it also contains protein, fiber and unsaturated lipids. Worth noting that the manufacturing process of the rice flour is free of chemical reagents, as well.


When used in preparing batters of breaded products, reduces the oil absorption during frying, making the products very crispy and looking more attractive and sun-shaded.


It can be used to partially replace wheat flour (up to 30%), or to completely replace starches and thickeners overall, and also to replace wheat flour in gluten-free products. It adds less humidity content to pre-mixes for bakery, contributing for a longer shelf-life. It makes for better handling and performance in processing, as it generates less powders than starches and thickeners in general, promoting the mixture and transportation during the process, and improving the package sealing (in pre-mixes). It contains a nutritional composition that is better than those of the starches of other sources, and that makes the rice flour a very interesting product to use in wholemeal products.


It breaks the flour in sugar cookies. It can be used with excellent results in roasted flour (the so called “farofa” in Brazil—a mixture of flour, fat and baking powder) made from the cream cracker, so the cookies can grow better and the layers are more clearly separated. In case the roasted flour is previously prepared, its stability will be higher than if made with wheat flour or starches of other sources. Recommended as replacement for starches of other sources in wafers.


It can be used as an additional ingredient to improve the product cost, in comparison to the price of manioc starch. It can be used to replace up to 20 % of manioc starch, maintaining the texture and taste.


Besides being able to act as main ingredient in the production of rice pasta, it can also be used as a partial replacement for wheat flour in traditional formulations


As a primary or secondary ingredient, it is responsible for adding the growth level, taste and texture that are often and typically found in rice derivatives. Due to its physical composition and gelatinization temperature, it is excellent supporting the high temperatures commonly involved in the extrusion process.


Thickener and body agent. Neutral flavor. It supports high acidity levels, besides mechanical action over sauce homogenization. Excellent digestibility. It is much more nutritive than the starches from other sources. Gluten-free and GMO-free. In soup mixtures, its lower humidity content makes for better product stability throughout shelf-life.


Acting as main ingredient or additional ingredient responsible for adding the growth level, taste and texture that are commonly found in rice. The rice flour is the most nutritive source of starch, because the grinding process maintains its proteins, unsaturated lipids, and fiber. According to its usage percentage, it might save other ingredients used to add proteins to the final product.


Thickener and body agent. Neutral flavor. Excellent digestibility and much more nutritive than starch from other sources. In ice cream, avoids the formation of big ice crystals and partially replaces fat in low-fat products.