Rye is grown and harvested in the Pacific Northwest region of North America. Applications range from bakery products to pilafs and mueslies.
Rye berries are a result of cleaning pre-selected rye varieties. They find uses as whole berries, kibbled grains, flakes, meals and flours.
Rye "chop" or steel-cut rye is made from rye berries that have been cut or kibbled through corrugated grinding rolls or steel cutters. Grain Millers produces a variety of granulations and can work with you to find one that fits your needs.
Rye flakes are a result of conditioning, steaming and flaking pre-cleaned rye berries. They provide a distinct flavor-alternative to the more common wheat flakes. Grain Millers provides both a regular rye flake made from whole rye berries and quick rye flakes made from kibbled rye. Our standard rye flakes are similar to our wheat flakes in both absorption and thickness, but can be tailored to fit the needs of a particular product application. Frequently used in mixed-grain breads, Grain Millers has blending facilities that can package a multi-grain mix to fit the exact needs of your application.
Our whole grain rye flour is frequently used to create rye breads, or combined with other flours for a multi-grain bread. It is also used to create pumpernickel bread, and provides the staple for the classic reuben sandwich. Rye flour has higher soluble fiber and lower gluten than standard wheat flours, which can be useful in certain applications.
