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Rye flour T997

Rye has a high fiber content. This quickly causes a saturation effect. Rye has a low glycemic index. The gluten are different from wheat, so the baking performance is poor.

Grains

Applications

  • Rye bread
  • Biscuits
  • Gingerbread
Bord met Rye flour T997

Porperties

  • Carbs
    67,9 / 100gr
  • Fibers
    6,9 / 100gr
  • Protein
    7,4 / 100gr
  • Fat
    1,1 / 100gr
  • Plant
    Rye