Bakery medium rye flour
GOST (All-Union State Standard) 4075-2017
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.
Medium rye flour contains vitamins of B group, vitamin E, PP and surprisingly many minerals (potassium, magnesium, ferrum, calcium, manganese, phosphorus, iodine, fluorine, molybdenum ).
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.
| Bakery medium rye flour | |
|---|---|
| Moisture | 12,8% |
| Ash content | 1,30% |
| Grinding coarseness | №045 - 2%; №46 PF (Polyamide Fabric )-60 - 60% |
| Falling number | 150 sec. |
Questions? Write to us
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50 kg
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The quality is confirmed by the Certificate at the international contest “Ecologically Safe Production”
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The quality is confirmed by a medal; at the international contest “Ecologically Safe Production”
