There are several types of rye flour with medium being the most commonly used. The types of rye flour signify how coarsely they are ground. Light rye is the finest, dark rye (also known as pumpernickel rye) is the coarsest and medium is in the middle. Rye flour has a lower gluten and protein content than wheat flour. Due to this, the bread that is made with mostly rye flour is very dense with very small holes in the crumb. For this reason, many bakers prefer to combine rye flour with a higher protein wheat flour to produce a loaf of bread that is well-risen while keeping the distinct hearty, robust flavor of the rye. Other reasons for using rye flour in your bread recipes include that it is high in dietary fiber and contains valuable vitamins and minerals such as manganese, phosphorous and selenium.
Moisture: 11.7% Avg.
Protein: 12.0% Avg.
Blend: Rye berries
It is recommended to store this product in a cool, dry area with ambient temperatures of 0° - 95° F and <60% relative humidity. Product shelf life is 6 months when stored in recommended conditions.
- Kosher (Orthodox Union)
- Stored in an AIB Superior Rated Facility
Note: The information listed above about protein and ash content are averages only. They may change from year to year depending on growing conditions of the wheat. For the most up to date information, please contact our sales department by clicking here.