Rye flour is used for baking and its chemical composition is slightly different from wheat flour. Rye flour has less protein and more carbohydrates.
The main difference from wheat flour is that the main indicator of baking properties is not gluten, but amyloliptic activity, that is, the content of water-soluble substances in flour. The size and shape of the bread, as well as the condition of the crumb, depend on this.
| Packaging | Pack | Total weight, kg | Number of packs, pcs |
|---|---|---|---|
| No packaging | Polypropylene bag, 45 kg | 45 | 1 |
|
Weight, tons
|
0.045 |
|
Protein, g
|
10,7 |
|
Fats, g
|
1,9 |
|
Carbohydrates, g
|
58,5 |
|
Calories
|
290 |
|
Energy value
|
1230 kJ |
|
Shelf life
|
6 months |
|
Weight
|
45 kg |
|
Flour type
|
Wallpaper |
|
Packing, kg
|
45 |
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The price depends on the order volume and is determined at the confirmation stage by the manager.
Worldwide shipment or pick-up. Both rail and road transportation are used for delivery. Distribution through marine transportation is an option.