Only selected rye is used to grind this traditional grain. Diamant rye flour type 1150 can be used to make pure rye bread. Mixed with Diamant wheat flour, it is also ideal for making strong mixed rye breads.
Baking tip: Rye flour is more difficult to work with, which is why doughs made from it need to be leavened to obtain fluffy breads and rolls. To do this, simply mix with sourdough or acidic ingredients (e.g. lemon juice, vinegar, buttermilk). This improves the baking properties - the breads become large, fluffy and do not collapse.
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- Diamant Roggenmehl Typ 1150
Storage: Protect from heat and moisture. Responsible food company: AURORA MUEHLEN, 21107 HAMBURG
RYE FLOUR.
Note: The information on ingredients and the rounded average values for nutritional values refer to the current recipes. In the case of changes, products in existing and new compositions may be commercially available, so that we recommend a supplementary comparison with the information on the packaging. Deviations may also arise in transitional periods from new legal requirements or other changed conditions.
Nutritional information per 100g
Energy: 1419kJ / 335kcal
Fat: 1.3 g
of which saturates: 0.2 g
Carbohydrates: 68.0 g
of which sugars: 1.5 g
Protein: 9.0 g
Salt: 0.01 g
Reference amount for an average adult ( 8400kJ / 2000kcal )
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