Medium rye flour

Medium rye flour ranks honorably second among three types of rye flour. It consists of 90% endosperm - nutritional cells that surround the embryo of rye grain, and the remaining 10% are in the peripheral parts of the starting material.

Medium rye flour is characterized by a grayish-white or grayish-cream color, much darker compared to rye flour. It is heterogeneous in size and contains a larger number of grain shells, which are visible even to the naked eye.

The use of medium rye flour in cooking is limited to baking traditional and custard types of bread. It should be borne in mind that due to the low content of proteins that are responsible for the formation of gluten in bread, when baking bakery products and preparing other dishes at home, medium rye flour should be mixed with wheat flour. Finished products from this flour have not only an original taste and a wonderful aroma, but also are easily absorbed by the body, bringing undeniable benefits.