According to the processing methods, rice flour used to prepare rice flour dough can be divided into three types: dry grinding, wet grinding and water grinding. Generally, wet mill and water mill are used as fine snacks in catering industry.

(1) Dry grinding: Rice is directly ground into fine powder without adding water, which is generally produced and supplied by factories in the grain sector. Its advantages are less water content, convenient storage and difficult deterioration; Disadvantages are rough powder and poor smoothness of finished products.

(2) Wet grinding: Wet grinding must go through the processes of rice washing, standing, soaking, etc., and can not be carried out until the rice grains are loose and swollen. The powder of wet grinding is softer and smoother than that of dry grinding, and the finished product tastes softer and more waxy. Its disadvantage is high water content and difficult storage. Wet powder can be made into bee cakes, rice cakes and other varieties.

(3) Water milling powder: most of the water milling powder is glutinous rice, but there is also a small amount of japonica rice (generally glutinous rice accounts for 80% ~ 90%, japonica rice accounts for 10% ~ 20%), and the powder quality is finer than wet powder, and the taste is smooth. Can be made into special cakes. For example, in the water milling method, glutinous rice and japonica rice are mixed in proportion, washed, soaked in cold water, ground with rice, ground into slurry, then wrapped in cloth and squeezed out to form water milling powder.