Rye Flour (NZ, organic, wholemeal) - 25kg
Rye has a unique hearty flavour. It mingles agreeably with the nutty taste of whole wheat. It is specially rich in minerals notably Potassium and B vitamins. Rye ferments readily producing a desirable soureness in breads. Although rye contains some gluten it differs from the gluten found in wheat. Rye doughs don't have the strong and elastic structure of wheat doughs and tend to be soft and sticky.
Rye flour is milled from the whole grains of rye grass and is closely related to wheat flour. No chemical bleaching. No alcohol treatment. No additives. No anti-bacterial or anti-fungal agents. No bromate added.
It has a slightly sour taste and is specifically used to prepare rye bread and sourdough bread, which are generally darker and denser with a distinctive flavour against other types of bread.
Breads containing rye flour have a fine-grained compact crumb. Caraway and fennel seeds are frequently used for rye bread.
Nutritional information: 100g (8 servings per pack)
|Average||Per Serve||Per 100g|
|Fat, Total (g)||1.5||1.5|
|Fat, Saturated (g)||0.2||0.2|
|Dietary Fibre (g)||0||0|
Note: Product and Nutrition Information may change from time to time. Please refer to the actual pack label for the most accurate data.