Rye Flour

RYE FLOUR Our flour is sourced from selective whole grain ground beneath stone, sifted with a different granulation spectrum and as such ideal for everyday household use. Rye is a plant that belongs to the grass family and is specific in that it can be used without any processing since it does not contain an outer protective layer. Rye flour is a rich source of protein and vitamin B complexes (pantothenic acid and niacin), dietary fiber, minerals, calcium, phosphorus, fluorine, iron, magnesium, zinc, manganese, potassium and selenium. It helps to maintain cholesterol, sugar and as such is very well suited for people with diabetes. Due to the high content of manganese, it improves the nervous system and protects against the harmful effects of radicals on our body. Due to the presence of calcium, it also affects the function of the muscular system and muscle tone. It is suitable for people exposed to stress, pregnant women, breastfeeding women and the elderly. It is often used as an adjunct to wheat and corn biscuits, that significantly increasing its freshness. Rye flour type 1250 is used for making finer pastries, breada, pancakes and cakes. Proteins 9 g Carbohydrates 76 g Fat 1,5 g Dietary fibers 13 g Minerals P, K, Ca, Mg, Fe, Zn Vitamins E, B1, B2, B6, D, K Energy 354 kcal / 1481 kJ