| Property | Specification |
| Common Name | Rice Flour |
| Source | Ground rice grains (both white and brown varieties) |
| Appearance | Fine, white to off-white powder |
| Texture | Smooth and fine, slightly gritty depending on milling process |
| Particle Size | 50-100 microns (depending on the milling process) |
| Moisture Content | 10-12% |
| Protein Content | 6-8% |
| Fat Content | 0.5-2% |
| Carbohydrate Content | 80-85% |
| Fiber Content | 2-3% (in brown rice flour, higher in fiber) |
| Color | White to pale beige (brown rice flour is slightly darker) |
| Flavor | Neutral, mild, slightly nutty (in brown rice flour) |
| Storage | Store in a cool, dry place in an airtight container |
| Shelf Life | 6-12 months (if stored properly) |