The difference between glutinous rice flour and flour:

1. Color. Flour looks darker in appearance, while glutinous rice flour is more delicate and white in color.

2, feel. Flour feels rough, while glutinous rice flour feels delicate.

3. flexibility. Flour is elastic, insoluble in water and leaves gluten. Glutinous rice flour is loose and will disperse after washing.

4. stickiness. Flour can be easily mixed into dough with cold water, and it has tendons; However, glutinous rice flour is boiled with boiling water and then kneaded with raw glutinous rice flour, and the dough is also easy to crack, and the viscosity is obviously insufficient; This is due to the difference in starch structure between two kinds of wheat and rice.

classification of glutinous rice flour:

1. Water-milled glutinous rice flour

Water-milled glutinous rice flour is famous for its softness, toughness and fragrant glutinous rice flour. It can make dumplings, Yuanxiao and other foods and family snacks, especially Ningbo dumplings, which are famous all over China for their unique flavor. Process flow: glutinous rice → soaking → sand grinding → sieving → pressure filtration → crushing → drying → packaging → finished product

2. Cooked glutinous rice flour

Cake flour (also known as cooked glutinous rice flour) is a kind of processing flour (also known as Chaozhou flour), which is mainly ground into fine powder after frying glutinous rice flour. Powder particles are loose, generally clean white, with high water absorption, and stick together when meeting water.

Chengfen is actually extracted by removing gluten from flour. The so-called Chengfen (also known as Chengmian) is a kind of powder that is processed with flour to remove gluten, then the gluten-washed gouache is precipitated, filtered to dry, and then the precipitated flour is dried and ground into fine powder. Features: white color, smooth surface, translucent, crisp and cool pastry, smooth entrance of steamed products and crisp fried products.