Wholemeal rye flour has bigger fraction and higher ash content than other typers of rye flour and recommended for production of dark rye bread.
Packaging of Wholemeal rye flour:
- polypropylene bags of 50 kg
Quality indicators of Wholemeal rye flour:
|Type||Ash, %||Falling number, s|
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:
|Moisture, %||Impurity of metal, mg/1 kg||Sieving, %|
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 0,67 mm sieve.
Shelf life: from 6 to 12 months from the date of production