Whole grain rye flour is the most useful of the main types of rye flour and has a higher biological and nutritional value compared to wheat.
Rye flour (whole grain) contains the largest amount of vitamins, minerals and other valuable substances contained in whole rye.
The technology for producing cereal flour is a coarse grinding of whole grains, including the outer shell. Due to the application of this technology, rye flour with a gray-brown tint interspersed with bran particles is obtained.
Useful properties of whole grain rye flour:
- regular use of rye flour lowers blood cholesterol levels,
- high content in rye flour: potassium, calcium, zinc, magnesium, phosphorus, iron, etc.
Scope of rye whole grain flour:
- in the food industry: added when baking hearth, Borodino, Riga bread, choux pastry products
Nutritional value of the product per 100 grams:
- PROTEIN, G - 9.0
- FATS, G - 1.7
- CARBOHYDRATES, G - 61.5
- ENERGY VALUE, KCAL - 300
Ingredients: 100% rye whole grain flour.
Storage conditions: in dry, clean, well-ventilated warehouses, not infected with pests of grain stocks, at temperatures below 20C and relative humidity not higher than 75%.
Expiration date: 6 months.
May contain traces of gluten (meaning that the products are manufactured at the same enterprise with products that contain gluten).