Our Rye flour is a 1150 type. Is a medium-high extraction flour in the German classification system, the number 1150 indicates that it contains approximately 1150 mg of minerals per 100 g of dry flour. This classification places it as a semi-whole grain flour, preserving a significant portion of the whole grain's components.
 
 
What Makes This Flour Special?
 
✅ Boosts Dough Yield & Hydration – Absorbs more water, increasing production efficiency and cost-effectiveness.
✅ Enhances Fermentation & Flavor – Naturally high enzymatic activity develops rich, malty, slightly sour notes.
✅ Longer shelf life and freshness:  – Slows down staling, ensuring longer shelf life and fresher bread. High moisture retention keeps baked goods fresh for longer.
✅ Adds Nutritional Value – Rich in dietary fiber, minerals (iron, zinc, magnesium), and B vitamins, supporting digestive health and clean-label trends.
✅ Optimized for Automated Production – Provides good dough elasticity and stability for large-scale processing.
✅ Ideal for Artisan & Multigrain Breads – Works well in sourdough, whole grain, and traditional European recipes.
 
Standard Packaging: 25 kg paper bag.
Other Packaging Available: 1 kg, 5 kg, 10 kg bag.
Product Reference: Rye Flour type 1150.
 
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