flour rye baking, obdirny - white with a grayish shade. It is ideal for bakery products of dietary and medical appointment: it contains a large amount of food fibers, albumens surpass albumens of Wheat Flour in amount of irreplaceable amino acids for the person. In the course of development of a rye flour the conditioning of grain providing increase of quantity of sugary substances, being a power source for a human body along with starchy substances is used. Owing to grain conditioning grain products from our flour possess the increased food value, the improved taste and aroma.
Technical parameters: there corresponds GOST 7045-90: humidity - no more than 15 %, an ash-content - isn't higher than 1,45 %
