Rye is a grass grown extensively as a cereal grain, cover crop or forage crop. The flour made from rye has been popular throughout history and is still a common flour used today in Eastern European countries and Scandinavia to make pumpernickel breads, rolls and crackers. It has a distinct robust flavor, is lower in gluten than wheat flour and contains a high percentage of soluble fiber. Due to its lower gluten content, breads made with mostly rye flour will not rise as much and the crumb will be more dense with small holes. It can be used all on its own in recipes or can be mixed with wheat flour in small percentages to boost the flavor of bread. Bay State Milling's flaked rye flour specifically is milled from selected stocks of rye grain to exacting granulation for superior flavor and texture.
Moisture: 14.5% Max
Protein: 10.0% Max
Ash: 1.5% Max
Blend: 100% Milled Rye
he shelf life of this product is dependent on storage conditions and is highly variable. It should be stored under cool, dry conditions and in a humidity controlled environment at less than 70 degrees F and less than 50% relative humidity. Industry standard shelf life for this product is 120 days from date of manufacture when stored under optimum conditions.
- Kosher (Orthodox Union)
- Stored in an AIB Superior Rated Facility
Note: The information listed above about moisture and protein content are averages only. They may change from year to year depending on growing conditions. For the most up to date information, please contact our sales department by clicking here.