Broken Glutinous Rice

Product Overview

Broken Glutinous Rice consists of the fragmented kernels separated during the milling and grading of Thai sticky rice. The grain is chemically identical to whole glutinous rice — the same near-total amylopectin starch content — so where a process destroys grain shape anyway, the broken grade delivers the same functional result at a materially lower cost. That makes it the standard input for glutinous rice flour milling, for rice wine and fermentation stock such as sake and traditional Asian rice wines, and for snack extrusion, confectionery and industrial starch applications. It is graded by fragment size, and buyers should specify the grade their process requires, since flour milling, brewing and extrusion each favour different fractions.

Grain Description

Fragmented opaque white glutinous kernels of varying size, graded by fraction. Retains the full sticky, cohesive character of glutinous rice when cooked or processed.