Rye flour

Rye flour

Is fine rye flour of supreme grade and former it was called – sifted flour. It is used for baking traditional sweat-and-sour bread and bread made of parboiled flour. It helps to increase the volume and its nutritional value is less than in other coarser kinds of bread.
Is pearled rye flour or medium coarse milling rye flour, which is recommended for baking most of the brown country bread, mould bread and rye – wheat bread. Pearled rye flour is basic element for solid yeast and liquid yeast and it gives special sourly flavour and aroma to the bread.
Coarse milling rye flour, or in other words rye wholemeal flour, because 98% of a grain is milled. It is the most valuable rye flour but at the same time “the heaviest” too. It is difficult to increase the volume of the dough and therefore it is used for baking brown country bread, dark parboiled bread as well as wholemeal bread.

Physical and chemical quality indices of rye flour

 Type 700Type 1370Type 812B
Moisture %12,5-13,5 % 12,0-13,0%12,5-13,5%
Ash content,%0,67- 0,73 % 1,37-1,43%1,50-1,70%
Falling number, sec.170-200 160-190140-160