The rye flour has a strong, slightly tangy flavour and is rich in fibre and minerals. Thanks to its low glycaemic index, it is particularly suitable for people with diabetes or insulin resistance. It has moderate baking strength: to obtain more elastic and structured doughs, it is useful to combine it with wheat flour or spelt flour. It is used for naturally leavened breads, mixed breads, or rustic-style cakes.
For our flours and semolina we use only carefully selected, GMO-free grains. Milled in our own facility, they deliver naturally pure, high-quality products – free from additives or chemical agents – for consistently natural results with an authentic flavour, crafted using 100% renewable hydropower.
Ingredients: rye (CH)
| Rye flour | Nutrition facts (per 100 g) | Unit |
|---|---|---|
| Calories: | 1400 | kj |
| 330 | kcal | |
| Total Fat: | 1.5 | g |
| Fatty acids | 0.2 | g |
| Total Carbohydrates: | 68.5 | g |
| Sugars | 6.8 | g |
| Dietary fiber | 7.7 | g |
| Protein | 7.5 | g |
| Sodium | 0.01 | g |
| Allergy information: | contains gluten |
| Preservation: store in a cool, dry place away from direct sunlight Air humidity: dry (<60% rh) Ideal storing temperature: max. 15º C | |
| Once open, please carefully reseal the packaging or store the product in an airtight jar. | |
