For our rice flours the variety is very important, we cultivate a particular round variety in whole bean that we cultivate directly in our farm in Piedmont ...
Full grain round rice
ForOur rice flourWe have made precise choices,The use of cultivar at a round grain and the grinding of only whole beans.
Only round chicco because it guarantees a percentage of higher starch than with common use varieties, helping to tie the dough during processing and cooking.
Only whole beans because this allows us to select the particular variety of rice desired with its specific qualities.
On the market the rice flours derive almost all from the grinding of the so-called "broken", that is by broken beans discarded during the selection of whole grains for risotto.
The broken are mixed with each other and then ground and the result is a flour that is not known nor the variety of rice origin, nor the precise percentage of starch.
With the variety of round rice in whole bean, we therefore get a perfect flour for the dough, soft and fragrant, for easy workability.
Our rice flour is recommended for sweets, fries, fresh pasta and baked goods.