Features of KOMEKO
with the versatility of rice
![features](https://komeko-jp.com/wp-content/themes/komeko/img/features/gluten-image.png)
Non-gluten KOMEKO
Rice does not contain gluten. “The Non-gluten Rice Flour Third-party Certification System” for certifying rice flour with a gluten content of 1 ppm or lower, the world’s strictest level, started in June 2018. Various types of non-gluten rice flour have come onto the market based on this certification system.
![features](https://komeko-jp.com/wp-content/themes/komeko/img/features/tabular-image.png)
![features](https://komeko-jp.com/wp-content/themes/komeko/img/features/riceflour.png)
Standards for rice flour according to the application
Various types with different qualities of rice, ranging from low-amylose to high-amylose rice are produced in Japan. To help users select high-quality Japanese rice flour according to the application, rice flours are classified into three types: “No. 1: for cake/cooking,” “No. 2: for bread,” and “No. 3: for noodles,” like for wheat flour.
![ricetabular](https://komeko-jp.com/wp-content/themes/komeko/img/features/ricetabular.png)
Three types of standard and their major applications
![features](https://komeko-jp.com/wp-content/themes/komeko/img/features/threetypes.png)