PRODUCTS

Thai glutinous rice flour is world-renowned as one of the highest quality in the worldin terms of its distinctive fragrance as well as perfectly soft and chewy texture. This premium raw material combined with our expertise and understanding of its characteristics enable us to produce high quality glutinous rice flour which brings out the unique qualities of Thai glutinous rice. 

Product specification

Physical and Chemical Properties

Rice Flour
(Wet Mill)

Measurement Method

Odor

No objectionable odor, characteristic of rice

Smell

Appearance

Blend of fine particles,
white to cream colour

Visual

Moisture Content (Max.)

≤13.0%

Moisture Analyzer

pH

5-7

pH Meter

Peak Viscosity (Min.) (RVA)

≥ 2400 Centipoint

RVA @ 95 Celsius

(3 g in 25 ml)

Gelatinization Peak viscosity (Min.) (Brabender)

≥ 350 B.U.

Brabender Viscograph
@ 95 Celsius (7.2%)

Particle size, pass 100 mesh
(150 um) (Min.)

97.5%

Sieve Shaker

Whiteness (Min.)

90.0%

Whiteness Meter

Sulphur Dioxide (Max.)

None

Titration

Carbohydrate (Min.)

80.0%

Proximate Analysis

Protein (Min.)

6.0%

Proximate Analysis

Ash (Max.)

0.5%

Proximate Analysis

 

Microbiological Properties

Rice Flour
(Wet Mill)

Measurement Method

Total Plate Count (CFU/g) (Max.)

≤ 100,000

USFDA;BAM Online Chapter 3

Bacillus cereus (CFU/g) (Max.)

≤ 500

USFDA;BAM Online Chapter14

Yeast (CFU/g) (Max.)

≤ 100

USFDA;BAM online Chapter18

Mold (CFU/g) (Max.)

≤ 100

USFDA;BAM online Chapter 18

Salmonella Spp (Nagative/25g)

Nagative

AOAC 998.09;Chepter17

Stapphylococcus aureus (CFU/g)

Not detected

AOAC 2003.08;Chepter17

Coliform/ E.coli (CFU/g))

Not detected

AOAC 991.14;Chepter17