商品案内もち粉

もち米を精白し、水に漬けて粉砕し、乾燥して製造します。メーカーによってうるち米・でんぷんを入れる場合もあります。白玉粉と同じく歯ごたえがまろやかで粘りの強いおだんごになりますが、白玉粉より製造工程が少なく低コストなので、和菓子原材料として業務用を中心に根強い需要があります。

Glutinous rice flour "Mochi ko"
We polish glutinous rice, soak it into water, grind it, and dry it to make Glutinous rice flour.
Sometimes non-glutinous rice and starch are added. It is used for making dumplings and the dumplings are glutinous and smooth. It takes fewer steps to make glutinous rice flour when compared to the number of steps to make rice flour and it costs less. Therefore there is a huge demand for mochi flour as material for Japanese sweets especially by manufacturer.