Certified Organic Rye Flour
Certified Organic Rye Flour
Technical Specifications
Milling Method: Stone-Ground (preserves bran and germ).
Gluten Type & Strength: Diploid lineage (14 chromosomes). Structure is formed by complex carbohydrates (Pentosans) not Gluten.
W Value (Strength Index): 60 ± 20 (Very Weak/Minimal)
Est. Moisture Absorption: Very High (Pentosans form structure, not gluten, and absorb 15x their weight in water) 80%-100%
Chromosomal Makeup & Benefit: Diploid lineage (14 chromosomes). Structure is formed by complex carbohydrates (Pentosans).
More Applicable Uses:
Dense European-style rye breads (like pumpernickel), sourdough starters, and as a component in mixed-grain loaves for a hearty, tangy flavour.
Key Flavour & Texture Notes:
Hearty, slightly tangy taste. Denser structure due to the germ, endosperm and bran being retained.