Yukihikari Rice Flour!

maeda72
7 hours ago
3 min read

■ 3 Key Points of This Article

This is a safe and secure rice flour made exclusively from rare domestic Yukihikari rice from Hokkaido, utilizing the power of rice that has not been excessively cross-bred to accommodate allergies.

Because it is processed in a milling factory dedicated exclusively to Yukihikari, there is no contamination of wheat, making it safely usable as a complete gluten-free option.

Possessing a smooth property with low stickiness, it creates an exquisite texture that is crispy and light without forming lumps when used in making sweets.

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■ Q. What are the ingredients, characteristics, and differences from other brands of Yukihikari Rice Flour?

■ 100 Percent Use of Phantom Low-Allergen Rice That Has Not Been Over-Hybridized

[Key Point: With ancestors composed entirely of non-glutinous rice, it has lower stickiness and lower protein content, giving it the characteristic of being relatively less likely to cause allergies.]

■ Milling in a Dedicated Factory to Prevent Wheat Contamination and Excellent Baking Suitability

[Key Point: Manufactured on a dedicated line with no concern over cross-contamination, it finishes chiffon cakes and cookies with an amazingly light texture.]

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Hello! This is Tenbusu Organic Market.

Today, we confidently recommend and introduce “Yukihikari Rice Flour!,” perfect for those concerned about allergies or who value a gluten-free lifestyle. The greatest feature of this rice flour lies in using 100 percent Yukihikari, known as the phantom rice of Hokkaido, as its raw material.

Unlike common sticky rice today, Yukihikari's ancestry is composed 100 percent of non-glutinous rice. Because it has not undergone excessive cross-breeding, it attracts high attention as a low-allergen rice that is relatively less likely to trigger allergies. It features a low protein content and a slightly high amylose value, which gives it the major characteristic of having less of the stickiness inherent to typical rice.

This unique property brings wonderful merits to confectionery and cooking. It lacks the heaviness or grittiness characteristic of common rice flour, resulting in a very light finish. Incorporating it into cookies yields a crispy, pleasant bite, while using it in chiffon cakes creates an amazingly fluffy, melt-in-the-mouth texture. It is also exceptionally outstanding as a wheat flour substitute, resisting lumps even when mixed into liquids, making it a very manageable material during cooking.

Commitment to safety is also thorough. Yukihikari carefully raised at Ichikawa Farm is brought to a milling factory dedicated exclusively to Yukihikari for processing to prevent cross-contamination of allergens. Since there is absolutely no concern about wheat flour or other grains mixing in, families with small children can consume it with complete peace of mind from start to finish.

It is an ideal rice flour packed with natural gentleness, perfect for those who want to change their daily staples or snacks into something friendly to the body. From making sweets to coatings for everyday fried food or thickening soups, please utilize Yukihikari Rice Flour for creating your daily healthy dining table.

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■ Product Specifications

・Product Name: Yukihikari Rice Flour

・Production Origin: Hokkaido (Ichikawa Farm)

・Raw Material Characteristics: 100 percent Hokkaido Yukihikari used, 100 percent non-glutinous rice

・Quality Characteristics: Low allergenicity, low protein/low stickiness, high amylose

・Manufacturing Environment: Processed at a milling factory dedicated to Yukihikari (No contamination of wheat, etc.)

・Finish Characteristics: Cookies are crispy, cakes are fluffy, resists lumping

・Corresponding Lifestyle: Gluten-free, allergy countermeasures, organic/health-oriented

・Recommended Uses: Cookies, chiffon cakes, coatings for fried food, white sauce, okonomiyaki

・Ingredients: Non-glutinous rice (Yukihikari (Hokkaido))

・Net Weight: 500g