Medium rye flour

The flour is white with grayish hue. This type of flour is excellent for dietary baked products and medical purpose: it contains many dietary fibers. Rye proteins are richer than wheat proteins in relation of quantity of amino acids, which are essential for a human.

Grain is conditioned in the process of milling to increase the amount of sugary substances, which are a source of energy for a human body along with starchy substances

Due to conditioning of grain, bread products made of our flour have high nutritional value, improved taste and aroma.