Mochiko glutinous rice flour from Hokkaido

Hokkaido Mochiko glutinous rice flour is a fine-type glutinous rice flour, different from traditional glutinous rice flour. It is suitable for making Western-style pastries, breads and Japanese confectionery.

It helps to improve texture. By replacing 10 to 30% of wheat flour in pastries and bread with this glutinous rice flour, you can improve texture. It effectively prevents dough from drying out and gives it a moist and chewy consistency.

It is superior to ordinary rice flour. Compared to rice flour made from non-glutinous rice, this product offers significantly better results in terms of moisture and chewiness. It is recommended for making Japanese confectionery, for which it produces an extremely smooth glutinous dough. This flour has a much finer powdery texture than wheat flour, making it ideal for creating delicate confectionery.

Versatile, it is suitable for a wide range of applications, including doughnuts, sponge cakes, madeleines, bread and Japanese sweets such as daifuku. This flour is made from glutinous rice grown 100% in Hokkaido, which guarantees high quality and traceability.

Glutinous rice grown in Hokkaido is known for its nutritional richness, particularly in terms of protein, fiber and essential minerals. Using this flour can add nutritional value to your products. Hokkaido's agricultural practices emphasize sustainability, ensuring that sticky rice is grown in environmentally friendly conditions.