RYE FLOUR
Our flour is sourced from selective whole grain ground beneath stone, sifted with a different granulation spectrum and as such ideal for everyday household use. Rye is a plant that belongs to the grass family and is specific in that it can be used without any processing since it does not contain an outer protective layer. Rye flour is a rich source of protein and vitamin B complexes (pantothenic acid and niacin), dietary fiber, minerals, calcium, phosphorus, fluorine, iron,
magnesium, zinc, manganese, potassium and selenium. It helps to maintain cholesterol, sugar and as such is very well suited for people with diabetes. Due to the high content of manganese, it improves the nervous system and protects against the harmful effects of radicals on our body. Due to the presence of calcium, it also affects the function of the muscular system and muscle
tone.
It is suitable for people exposed to stress, pregnant women, breastfeeding women and the elderly. It is often used as an adjunct to wheat and corn biscuits, that significantly increasing its freshness. Rye flour type 1250 is used for making finer pastries, breada, pancakes and cakes.
Proteins 9 g
Carbohydrates 76 g
Fat 1,5 g
Dietary fibers 13 g
Minerals P, K, Ca, Mg, Fe, Zn
Vitamins E, B1, B2, B6, D, K
Energy 354 kcal / 1481 kJ
We can also supply flour with special qualitative characteristics: Wheat Bakery Flours | Extra Grade | High Grade | First Grade | Second Grade Fortified Wheat Flour | Pasta Wheat Flour | Rye Flour | Oat Flour Bran | Industrial Flour | Feed Flour Its specification: Moisture 14%Max Ash 0.66% Wet gluten 33.5% Impurity: 1%max Crop: 2010 Specification: Moisture 14%max Ash 0.66% Wet gluten 33.5%
1. Wheat Flour Wheat Flour is a finely ground powder made from the grinding of wheat grains. It is a staple ingredient used globally in a variety of baked goods, including bread, cakes, and pastries. Wheat flour is rich in carbohydrates and contains essential nutrients such as fiber, vitamins, and minerals. Depending on the type of wheat used, flour can vary in texture and protein content. Common varieties include all-purpose flour, whole wheat flour, and bread flour. It is widely used in both household cooking and industrial food production. 2. Rice Flour A gluten-free flour made from finely milled rice, commonly used in Asian cuisine and gluten-free baking. 3 Rye Flour A dense, nutrient-rich flour made from rye grains, often used in hearty bread like pumpernickel. 4 Maize Flour: Ground from dried corn, it's a versatile ingredient used in tortillas, cornbread, and other dishes, known as corn flour in some regions. 5 Cereal Flour: A generic term for flour made from various cereal grains, such as wheat, barley, or oats, used in baking and food processing.
Origin û belarus. Packing - bags of 45 kg. Quantity (min): 20 mt. Price and delivery terms: we shall give the price and delivery terms after your detailed inquiry or loi. Packing - bags of 45 kg.
RYE FLOUR Type-1250 Our flour is sourced from selective whole grain ground beneath stone, sifted with a different granulation spectrum and as such ideal for everyday household use. Reno bra¡no TIP1250 koristi se za izradu finijih peciva, hljeba, palainaka, kolaa. Rye is a plant that belongs to the grass family and is specific in that it can be used without any processing since it does not contain an outer protective layer. Rye flour is a rich source of protein and vitamin B complexes (pantothenic acid and niacin), dietary fiber, minerals, calcium, phosphorus, fluorine, iron, magnesium, zinc, manganese, potassium and selenium. It helps to maintain cholesterol, sugar and as such is very well suited for people with diabetes. Due to the high content of manganese, it improves the nervous system and protects against the harmful effects of radicals on our body. Due to the presence of calcium, it also affects the function of the muscular system and muscle tone. It is suitable for people exposed to stress, pregnant women, breastfeeding women and the elderly. It is often used as an adjunct to wheat and corn biscuits, that significantly increasing its freshness. Rye flour type 1250 is used for making finer pastries, breada, pancakes and cakes. Proteins 8 g Carbohydrates 67 g Fat 1,3 g Dietary fibers 9 g Minerals P, K, Ca, Mg, Fe, Zn Vitamins E, B complex Energy 335 kcal / 1402 kJ
This dark medium granulation flour is milled from imported German rye grains and grits. It is slightly dark and milled closer to bran than the endosperm. It gives a dense and dark texture with full rye flavour (slightly sour). This flour can be used in combination with refined wheat flour to make varieties of rye sandwich breads and other artisan rye breads.
Rye flour is both a pleasure and a challenge. It's a pleasure because it produces breads like German, Alpine, Scandinavian, Baltic, Central European and Russian rye bread, as well as French pains de seigle and Italian pane di segale. It's a challenge because, when mixed with water, rye produces a dough that is both slippery and sticky, making it difficult to work with. That's because unlike gluten, which forms long, elastic chains, rye flour forms a viscous gel of complex starches called arabinoxylans. Like gluten in wheat dough, this gel traps baking gases - CO2 and steam. Unlike gluten, however, these complex carbohydrates also break down rapidly in the presence of the enzyme amylase, which occurs naturally in most flours, especially wholegrain. To counter this problem, bakers generally build their breads on a sourdough sponge (which inhibits the amylase activity), or, in the case of low-percentage (30% or less) rye breads, use high-gluten or first clear flour. Nutritionally, rye is rich in fiber, vitamin E, riboflavin, folacin and pantothentic acid. And unusual for a cereal grain, rye contains twice as much of the amino acid lysine as wheat, giving it one of the most complete proteins of all grains. And equally important, rye does all of this with only 75% of the calories, ounce for ounce, of wheat. Rye is a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion. Rye bread may be a better choice than wheat bread for persons with diabetes. Fiber fights diabetes and cardiovascular disease and promotes gastrointestinal health. Anti-Cancer Activity Equal to or Even Higher than that of Vegetables and Fruits. Substitute some rye flour for wheat flour in your favorite pancake, muffin and bread recipes. We manufacture and constantly sell the next product: Product: Rye flour. Origin: Ukraine. Packing: Paper bags of 1kg/2kg/3kg/5kg (net) and also polypropylene bags 25kg/50kg (net). Private label is possible. Minimum order quantity: 1 20-ft container (23.5 tons net). Payment terms: T/T for smaller orders and L/C for large order. Delivery terms (according to Incoterms 2010): - FCA Ukraine; - DAF Ukrainian border (by rail in covered wagons of 68 tons net); - FOB port Odessa, Ukraine (in 20 ft sea containers); - CFR/CIF any destination city (by trucks). - CFR/CIF any sea port of destination. Inspection: All shipments are to be inspected (SGS), and tested before shipping by a world recognized authority as advised by the buyer. A buyer pays inspection (SGS). We are interested in new customers and long-term cooperation.
Supplier: Yellow split peas, pea flour, pearl barley, wheat, millet, wheat flour, corn flour, corn grits, beans, rye, rye flour
Supplier: Rye Flour
non GMO for vegetarian, gluten-free and diet food
