Spec Sheets

RICE FLOUR usage has been growing dramatically in the United States in recent years, and Sage V Foods has been the leader in developing new applications for this product.  Rice flour has historically been used in baby foods and extruded rice crispies.  In recent years, more rice flour is being used in cereals, crackers, chips, snacks, and coating (batter) applications to provide different textures.  Sage V Foods offers many different rice flours for these low moisture applications.  Textures can be altered dramatically depending on the type of flour used.  Sage V also offers flours as thickeners for high moisture applications such as sauces and gravies.

Sage V Foods utilizes southern long grain rice, parboiled rice, California medium grain rice, and waxy rice as source raw materials for its flour.  The different varieties of rice differ greatly in their composition of starch (amylose/amylopectin). The company offers five different particle sizes as well as pregelatinized flours and other modified flours.  Sage V Foods can blend the different flours and blend other ingredients.  All of these various types and forms of flours provide different functionality.  Sage V Foods has the expertise to match the flour to the application and offers the following different flours in 50 lb bags, 2000 lb tote bags, bulk truckloads, and bulk railcars:

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For standard Spec Sheets, please click on any of the following rice flour products:  
LONG GRAIN RICE FLOUR (22% amylose) Commonly known as standard rice flour.  Used in cereals, chips, and snacks to provide a crispy texture.  Used in coating applications and many of the clear coatings currently found on french fries.  Used in extrusion operations (rice crispies).
MEDIUM GRAIN RICE FLOUR (18% amylose) Can be used in the same applications as long grain flour, but provides a lighter texture and a little more expansion when puffed.  It is more resistant to starch retrogradation than long grain and therefore is used as a thickener in some high moisture applications.
WAXY RICE FLOUR (0% amylose, 100% amylopectin)  Can be used in many of the same applications as long grain flour, but provides an even lighter texture and much more expansion when puffed.  It is very resistant to starch retrogradation and is an excellent thickener in sauces and gravies (freeze/thaw stable). It replaces expensive modified waxy corn starches in many applications.
PREGELATINIZED RICE FLOUR  
RF-GL1080: Less degree of cook and sheatable.
RF-GLX080: Higher water absorption, higher degree of cook, tend to be tacky.

 

RICE FLOUR MIXES  Mixes are provided for extruder operations (salt, malt, and sugar for a rice crispy mix).  Stabilized bran is mixed with white rice flours to produce brown rice flours.  Various rice flours are mixed to provide unique functionality.  Custom mixes are available.

 
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