Light rye flour types 700 and 815 are the most popular in the industrial production. This type of flour is grounded to finer particles and has lower ash content. Due to its qualitative indicators, light rye flour is recommended for production of light rye bread.
Medium rye flour: type 1370 is a little darker than light rye flour highly. It’s also highly favoured by bakers. There is more bran in this flour and it is known to contain more fibre. It is mostly used in the production of dark rye or rye/wheat bread.
Dark rye flour type 1740 or type 1800 are used as the main ingredient for making coarse dark rye bread. This type of flour is non-sifted, grounded to coarser particles and has higher ash content.
Wholegrain rye flour has exceptional grit-like structure. All parts of the grain are grounded during milling, without separating brans and germs. This type of flour is most suitable for baking yeast-free bread with natural leaven – super nutritious, longer-shelf life and high source of fiber.
Packaging options of rye flour:
|Main quality indicators of rye flour|
|Type of Flour||Ash content, %||Falling number, s||Moisture, %|
|Light rye flour: type 700, 815||0,67-0,80||160-200||13,5-14,0|
|Medium rye flour: type 1370||1,37-1,52||160-190||12,0-13,0|
|Dark rye flour: types 1740-1800||1,50-1,80||150-230||12,0-13,0|
|Wholegrain rye flour||1,50-1,80||170-200||12,0-13,0|