Sieved (white) rye flour is the most popular in industrial production. It is fine-milled flour with lower ash-content. Considering its quality indictors, this type of flour is recommended for production of light brown rye bread.

Quality indicators of Sieved rye flour (types 700 and 815):

According to LST 1481, types of sieved rye flour are determined by the residual amount of mineral substances (ash) after burning of flour. The ash-content of rye flour is specified by its number.

The following general requirements are also applicable to wheat flour:

Smell: typical smell of rye flour, free from bitter smell of mould or other foreign smells.
Taste: typical taste of rye flour, free from bitter taste of mould or other foreign tastes.
Grain and flour pests: prohibited.
Foreign substances: prohibited.
Potato disease: prohibited.
Particle size: at least 98% of flour must pass through a 294 μm sieve.

Shelf life: from 6 to 12 months from the date of production.