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Kumamoto Rice Flour for Bread (Mizuho Chikara)

Kumamoto Rice Flour for Bread (Mizuho Chikara)

Rice flour for bread made from "Mizuhochikara" rice produced in Kumamoto Prefecture. Mizuhochikara" is a variety developed for rice flour production, and is characterized by its higher bread-making aptitude than rice flour made from ordinary edible Uruchi rice.


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HK$65.00
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Description

Rice flour for bread made from "Mizuhochikara" rice produced in Kumamoto Prefecture. Mizuhochikara" is a variety developed for rice flour production, and is characterized by its higher bread-making aptitude than rice flour made from ordinary edible Uruchi rice.


When gluten is added to make rice-flour bread, the result is more voluminous and the firmness of the bread is less likely to break. Enjoy the fresh, moist texture of rice-flour bread with a gentle sweetness.

熊本県産のお米「ミズホチカラ」を使用した、パン用の米粉。「ミズホチカラ」は米粉作りのために開発された品種で、一般的な食用のうるち米で作られた米粉に比べ、製パン適性が高いのが特徴です。
グルテンを添加して米粉パンを作る場合にもボリュームよく仕上がり、パンのコシが折れにくいのがポイントです。みずみずしくしっとりとした食感で、やさしい甘さを感じる米粉パンをお楽しみください。

名称

米粉

原材料名

うるち米(熊本県産ミズホチカラ100%使用)

保存方法(未開封)

直射日光、高温多湿を避け冷暗所で保存

賞味期限(未開封時)
※製造日を起点とした期限です。

製造日から 6 ヶ月

栄養成分表示

(100g当たり) エネルギー 348kcal たんぱく質 6.0g 脂質 0.7g 炭水化物 79.5g 食塩相当量 0.0g


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