Bakery medium rye flour has its special features. The rye bread quality is assessed due to the same criteria as the wheat bread quality, but the values differ a lot. Gluten does not form in the rye dough thus the rye flour is usually mixed with the wheat flour. The flour is mainly used for bread baking. The bread made of this flour has a specific taste and the mouth-watering smell. Besides it is healthy, low-calorie and is easily digested. Moisture, %: 12,8% Falling number, sec:150 Ash-content:1,23% Sieve residue (not more): N 45 - 2% Passage through a sieve (not less):N 46 - 60% Application: Rye bread, culinary products There are many features to work with us. For more info please visit our web page.

Flour and semolina
  • rye flours
  • rye bread flour
  • medium rye flour


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