Rye baking flour, peeled is white with a grayish tint.
It is ideal for bakery products of dietary and healing purposes:
it contains a large amount of food fibers,
albumens surpass albumens of wheat flour in amount of irreplaceable amino acids for the person.
In the production process of a rye flour the conditioning
of grain providing increase of quantity of sugary substances,
being a power source for a human body along with starchy substances is used.
Owing to grain conditioning grain products from such flour possess the increased food value,
the improved taste and aroma.
— humidity - no more than 15 %,
— ash-content – is not higher than 1,45 %