Rye Swelling Flour

Rye is an indispensable bread grain. It forms the basis for rye bread, whose rye content must be at least 90%. However, the grain is also frequently used in mixed breads. Since rye (unlike wheat) needs acid to form an edible crumb, rye is usually processed into sourdough bread.

Rye swelling flour is a broken down, cold-swelling flour. It improves the water content of the dough and the freshness of the finished baked goods. Rye flour is used to stabilise doughs and increase the dough yield. Due to its dark colour and aromatic smell, rye flour is used especially for the production of dark special bread varieties. However, it is also suitable for fine baked goods, durable baked goods, small baked goods, for the production of baking agents and ready-mixed flours as well as for sourdough management.

Our production partner uses selected rye flour qualities from Austria for the production.