Description
Wholemeal rye, stone-milled.
The producer stone-mills whole rye, keeping the germ and the bran, into a flour with a decided, slightly sour taste. It is used on its own or in a mix for bread and cakes.
For restaurants and chefs. Rye brings a dense crumb and a tangy flavour to sourdough loaves and crispbreads. Blend 20 to 30% with wheat flour for a lighter rye bread; the share is indicative. It also suits spiced cakes and pie crusts.
For specialty and Italian stores. Wholemeal rye flour serves customers who bake their own sourdough and want a stone-milled product. A single ingredient and a clear use make it an easy recommendation. Shelve it with the emmer and Cappelli flours.
Specs: 500 g, case of 10, shelf life 12 months, Puglia (Italy).
Ingredients: stone-milled wholemeal rye flour.
Allergens: gluten. May contain traces of soy, sesame and nuts.
