Type 1150 Rye Flour - the flour for strong, hearty bread:
Full, hearty aroma and hearty taste. Excellent for making:
Mixed rye and rye bread
Gingerbread
Rye buns
Its character: Full, hearty aroma and hearty taste.
Its advantage: Excellent for making mixed rye bread and rye bread.
Its special features: Rye pastries are typically a little darker and firmer. Rye can be an important part of a balanced diet.
Our recommendation: We recommend Type 1150 Rye Flour for gingerbread, mixed bread, rye rolls, and rye bread.
Please note that flour and dough are not intended for raw consumption and must always be thoroughly heated.
As a regionally anchored mill, we traditionally rely on local raw materials. That is why the grain used for our conventional flour originates mainly from Baden-Württemberg and Bavaria.
Likewise, tests by independent laboratories and control institutes are just as important to us as transparency and traceability. Thus we can guarantee you a high quality of the product.
