WHOLEMEAL RYE FLOUR organic
Rye flour, mostly used in bread gives it a darker shade and earthier taste, the reason why many people enjoy it. It has lower gluten content than wheat flour, so rye bread and buns retain their freshness for a long time. The carbohydrates present in this mixture tend to hinder the glutenÕs ability to form itself properly, resulting in less loaf volume - it is not so fluffy, denser, moist, with a sour taste, and in order to eliminate this deficiency, it is recommended to mix rye flour with wheat flour.
Given that it is submitted to less refining processes, it tends to be healthier and more prosperous in nutrients when compared with other flours.
COUNTRY OF ORIGIN: UK
INGREDIENTS: 100% Rye flour
Packed on premises that handles nuts (including peanuts), sesame, products containing dairy, soya and products containing gluten.
STORAGE: If the product is not used in the near future, it is advisable to store it in the cold: in the refrigerator or freezer (the best option). For this, the flour is poured into a bag with a special fastener or into a hermetically sealed container.
Note! Frozen whole grain flour should be naturally warmed to room temperature prior to use.
Energy (kcal) 319
Protein (g) 7.3
Fat (g) 1.6
incl. saturates (g) 0.22
Carbs (g) 73.5
incl. sugars (g) 1.5
Fibre (g) 14.1
Salt (g) 0
HOW TO ENJOY
Typically used for making dark rye loaves of bread, it should be ideally soaked and fermented in a controlled process.
In addition to bread, rye flour makes delicious gingerbread cookies, pancakes, tortillas, muffins.