Rye flour

Rye Flour

Rye is a cereal plant from the wheat family. This plant is resistant to harsh weather conditions and is the most resistant cereal to cold. The metabolic energy of this product is 338 kilocalories per kilogram of dry matter. Light, medium, and dark types of rye flour are available, and the main difference between them is the amount of bran present in the flour after processing.

Application

Flour and bread industries

Industries producing malt

Breakfast cereal formulation

As an additive and thickener for soups and semi-prepared foods

Features

Low moisture

Suitable for storage

High protein

Proper packaging

High quality

Advantages

Suitable for use in various industries

Creates different textures in products

Early Satiety

Produces fewer calories compared to wheat flour in various products

Contains almost three times more soluble fiber than wheat flour

Has effective anti-cancer properties

Contains more proline than wheat flour

Rich in dietary fiber

Storage conditions:

Store in a dry, clean, and cool environment.

Storage time

The recommended storage time is three months after production.

Ordering

This product can be sent in bulk to beverage factories and other related industries.