The exceptional nutritional value and beneficial properties of rye flour are highly important in the human diet. Rye is a cereal rich in vitamin E, B-complex vitamins, organic compounds, and minerals.
It is particularly beneficial for people with diabetes and cardiovascular diseases and has a calming effect on the nervous system.
An important component is the amino acid lysine. In addition to a high content of minerals and iron, rye flour is also rich in B-group vitamins and vitamin E.
In terms of baking value, it is most similar to wheat flour, but with significantly less gluten, which is why the two are often blended when making bread. Products made with rye flour have a mildly sweet-sour flavor.
Packaging:
500g, 5kg and 10kg.
| Parameters |
Value |
| Moisture content |
up to 15.00% |
| Ash content |
2% on dry matter |
| Acidity |
up to 5 |
| Energy value |
350kcal |
| Fats |
1.5g on dry matter |
| Carbohydrates |
75g on dry matter |
| Proteins |
9g on dry matter |
| Fiber |
13g on dry matter |
Rye bread, mixed breads, sourdough breads, dietary products
