There are several aims behind the processing of organic rye flours, including
preserving the nutritional qualities of the raw materials as far as possible.
- The grains can be crushed on natural flint millstones or roller mills.
- Often used in organic farming, the stone-milling process allows the germ and more of the husk, which is rich in fibre and minerals, to be incorporated into the flour.
- Excellent for rye bread, pumpernickel, crackers etc.
- Protein: 8% - 9%
- Ash: 1.25% - 1.35%
The ash percentage in flour refers to the amount of mineral content remaining after the flour is burned. It is a measure of the flour's purity and how much of the outer bran and germ has been retained in the milling process. The higher the ash content, the more of the whole grain is included in the flour.
