Description
T170 rye flour is a dark, high-fiber flour. It is therefore rich in nutrients, notably fiber, protein and vitamins. This makes it an ideal flour for consumers concerned with a healthy, sustainable diet. It is used to make Auvergne rye pies, with their powerful, spicy flavor. But it can also be used to make rye bread.
- Rich in fiber, essential for digestion
- Contributes to a healthy diet
- Ideal for making Auvergne rye pies
- Spicy aromas and powerful taste
The benefits of flour
Our T170 stone-ground rye flour is milled on a flint millstone and refined using the SODER system. This ensures exceptional quality, while preserving all the wheat germ in all our flours.
- Flint milling and SODER system
- Authentic, high-quality flour
Composition:
Type 170 rye flour produced on a flint millstone and refined using the SODER system.
Ash content: over 1.50%.
Protein content: over 9.5%.
Allergens:
Cereals containing gluten. Risk of cross-contamination with soy.
Nutritional profile:
| Energy value per 100g: | 324 Kcal / 1356 Kj |
| Fat: | 2,7 g |
| of which saturated fatty acids: | 0,30 g |
| Carbohydrates: | 69 g |
| of which sugars: | 1 g |
| Protein: | 14 g |
| Salt: | < 0,01 g |
| Fiber: | 13 g |