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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.
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.
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%.
Cereals containing gluten. Risk of cross-contamination with soy.
| 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 |
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