Bran is the outer coat left after milling the grain. For its effect dietary bran is often referred to as the “broom of the intestine”. Rye bran is particularly rich in dietary fiber – one of the most valuable components in food products. It also contains a high level of mineral substances including magnesium, phosphorus, iron, folic acid and vitamins B1, B2, and B6, as well as pantothenic acid (PP)
Use: bran is soaked in buttermilk, yoghurt, curds, vegetable or fruit juice or added to pancake batter, bread dough or pastry for rolls and cakes.
Ingredients: 100 % rye bran.
Nutritional value per 100 g:
279 kcal = 1168 kJ
Protein: 15 g
Fat: 4.3 g (saturated fat acids: 0.6 g, monounsaturated fat acids: 0.4 g, polyunsaturated fat acids: 1.1 g)
Carbohydrates: 26.0 g (starch: 23.0 g; sugars: 3.0 g)
Packaging of wheat bran: Shelf life - 5 months from the date of production.
- in polypropylene bags, 200 g
- in polypropylene bags, 25 kg
