Moisture Content

$11.0\% – 14.0\%$ Max

Critical for preventing mold and clumping; $<12\%$ is ideal for long-term storage.

Amylose Content

$0\% – 30\%$

The most vital spec. Determines if the product is sticky/soft vs. firm/fluffy.

Total Protein

$6.0\% – 9.0\%$

Lower than wheat; higher protein can actually make rice flour harder to cook.

Total Ash

$0.4\% – 1.0\%$

Measures refinement. Brown rice flour can reach up to $1.5\% – 2.0\%$.

Acid Insoluble Ash

$< 0.1\%$

Indicates the presence of sand or grit (purity).

Damaged Starch

$3\% – 10\%$

Dry milling increases this, which raises water absorption but can ruin texture.