Wholemeal flour from organically grown rye , of high nutritional value, rich in fiber, from the whole rye grain. Suitable for making rye bread and pastries.

The fine-grained rye flour is 100% ground with its bark and sprout. It is a good source of soluble fiber that absorbs water and swells in the stomach, making you feel fuller.

Suitable for diabetics . A study by the American Journal of Clinical Nutrition shows that rye bread causes less insulin secretion than wheat bread. Rich in magnesium which is an important coenzyme for body functions.

Recommended Use:

Whole rye flour can be used for many types of bread and pastries when a delicate, delicate taste or texture is preferred. Try adding to your favorite recipes for fried bread, waffles, cookies, pie crust, crackers, muffins and cakes.

Wholemeal rye flour provides more vitamins and minerals than white bread, since flour made from whole rye seed is used.

Rye bread is more compact than wheat bread , as rye contains less gluten and its dough does not trap as much gas and bubbles during fermentation, making it less fluffy, but more filling and nutritious.

Way of use:

Rye flour is usually mixed with other flours, such as spelled flour (about half and half). It produces a solid loaf of wheat flour on its own.

Wholemeal products are healthier and healthier because they are made from whole-grain flour (legumes or cereals). These products have plenty of fiber, which – as is well known – facilitates the proper functioning of the intestine, thus being the best medicine against constipation. In addition, whole wheat flour (along with bran and germ) contains folic acid, vitamins B6 and E, phosphorus, magnesium and zinc, and processed products.

Nutritional information per 100gr:

Energy: 1358 kJ / 324 kcal
Fat: 3.0g
Carbohydrates: 69.0g
Proteins: 14.0g

Ingredients: Rye * of biological origin

Country of origin: Italy