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Rye flour in bulk.
Varieties: sieved, crimped and oboynaya, "Special".
It is used as baking flour. By nutritional value is not inferior to wheat flour. Characteristics are high: dough is elastic, bread is porous.
Rye bread of rye and flaked flour is softer and more tender than wheat bread, it stays stale slower.
Varieties: sieved, crimped and oboynaya, "Special".
It is used as baking flour. By nutritional value is not inferior to wheat flour. Characteristics are high: dough is elastic, bread is porous.
Rye bread of rye and flaked flour is softer and more tender than wheat bread, it stays stale slower.
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