The rye for this wholemeal flour is grown using biodynamic methods. This cereal crop has a natural resistance to diseases and pests and is capable of producing fertile seeds independently. After the harvest, a small portion of the grain is kept aside as s Read more.
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The rye for this wholemeal flour is grown using biodynamic methods. This cereal crop has a natural resistance to diseases and pests and is capable of producing fertile seeds independently. After the harvest, a small portion of the grain is kept aside as seed for the next growing season, allowing the farmer to remain independent year after year. The rest goes to the Spielberger Mill, where the millers grind the whole grain kernels.
Ingredients
Wholemeal RYE flour (GLUTEN)**
** = Biodynamic
Nutritional value
| Nutritional value per 100g | |
| Energy | 1364 kJ / 326 kcal |
| Fat - of which saturates |
1.7 g 0.2 g |
| Carbohydrates - of which sugars |
61 g 1 g |
| Fibre | 13 g |
| Protein | 9.5 g |
| Salt | 0.01 g |
Usage
This flour is ideally suited for baking bread.
Storage
Store in a cool, dry, and sealed container.
Manufacturer / Distributor
Udea BV,
PO Box 244,
5400AE Veghel
Country of origin
EU
