Proprietary Technology

Dry Low-Temperature Blasting Technology — Preserving the vitality of every ingredient

Our defining feature is a proprietary process that mills ingredients through particle-on-particle collisions at ultra-low temperatures — without using water. This helps prevent starch gelatinization, a common challenge in conventional wet milling. As a result, color, aroma, and nutrients are preserved — without heat damage.

Physical Properties

Burst-shaped microstructure — Exceptional water retention and binding power

Under an electron microscope, you can see burst-shaped microparticles formed by collision energy. Their intricate surface structure absorbs moisture like a sponge — enabling dough formation with little to no thickeners or other binders. This breakthrough helps solve the long-standing problem of rice-flour products hardening over time.

Nutritional Value

Maximizing health value — Nutrient retention like an “edible supplement”

Our heat-free process preserves even heat-sensitive nutrients at remarkable levels. Compared to conventional brown rice flour, our product retains over 14× more Vitamin B1 and over 6× more Vitamin B6. It is also rich in functional compounds such as GABA and oryzanol — making it a powerful differentiator for health-oriented product development.