Flours / Starch Products
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Ajumma Republic
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Flours / Starch
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Ajumma Republic
ALPAVIT
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FLCK Glutinous Rice Flour
Glutinous Rice Flour is also known as sweet rice flour or sweet rice powder, this flour is made from short-grain rice that becomes moist, firm and sticky when cooked
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FLCK Potato Starch
Potato starch can be used to thicken sweet and savoury sauces or in baking recipes.
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FLCK Rice Flour
Rice flour is made from ground raw rice and is used to make rice noodles and some pancakes, such as South Indian appams. It can be used to thicken soups and stews, as well as providing an alternative to wheat flour in cakes and biscuits.
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FLCK Wheat Starch
Wheat starch is a white flour used to make dumplings, doughs and to thicken sauces. Mix the light, finewheat starch with water to create translucent white casings for steamed dim sum dumplings.
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Golden Orchid Plain Flour
Plain flour is usually a soft flour and is best for cakes and pastries as it has less gluten, and therefore makes a softer dough.
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Golden Orchid Self Raising Flour
Self-rising flour is all-purpose flour with baking powder and salt added.
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I Sushi Breadcrumbs
Breadcrumbs (also known as breading) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods
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Khanum Gram Flour
Gram flour or chickpea flour or besan is a pulse flour made from a variety of ground chickpea known as Bengal gram. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani and Sri Lankan cuisines.
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Khanum Gram Flour
Gram flour or chickpea flour or besan is a pulse flour made from a variety of ground chickpea known as Bengal gram. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani and Sri Lankan cuisines.
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Kingsford Corn Starch
Corn starch is a common food ingredient, used in thickening sauces or soups, and in making corn syrup and other sugars.
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