Rye has existed since ancient times. It was part of the spontaneous flora in the region of Asia Minor, from where it spread to Europe. Rye flour is produced in a traditional stone mill. The slow milling process preserves the qualities of the grains, resulting in a flour of superior quality compared to flours obtained by industrial milling at high speeds, where the grain is heated to temperatures of 80 degrees.

COMPOSITION

• Proteins
• Minerals (calcium, iron, magnesium, phosphorus, potassium, manganese)
• Vitamins E, B
• Amino acids (tryptophan, lysine, tyrosine, etc.)
• Fibers

EFFECTS

Supplies the body with vitamins and minerals. The fibers contribute to healthy digestion and overall better vitality. Tryptophan provides a sense of well-being to individuals who consume rye flour. Rye flour is recommended in cases of mineral and vitamin depletion. It is also beneficial in restoring digestive system health.

USAGE

Used in the preparation of bakery and confectionery products.