Rye flour for sour rye soup BIO 500 g - BABALSCY

Rye bread flour type 1850 is perfect for PREPARING sour soup, traditional sourdough and for baking sourdough bread. Rye flour has a lower gluten content than wheat flour. It also has a darker, greyish-brown color. It is also more nutritious and contains more micronutrients than wheat flour.
Rye flour contains minerals like potassium, calcium, zinc, manganese and copper. It is also a source of B vitamins, vitamin E and fiber. The roughage contained in the flour ensures a feeling of satiety and has a positive effect on intestinal peristalsis. By consuming rye flour products, we supply the body with phenolic acids, which have an antioxidant effect. This means they help reduce free radicals and have a protective effect on cells. Also, they are a source of phytoestrogens, which have a beneficial effect on the circulatory system.

INGREDIENTS

Wholegrain rye flour type 1850 * 100% (* certified organic ingredient)

NET WEIGHT: 500 g

NUTRITIONAL VALUE OF THE PRODUCT PER 100 g:
Energy value (kJ / kcal): 1396 kJ / 330 kcal
Fat: 2g
of which saturated fatty acids: 1 g
Carbohydrates: 68 g
of which sugar: 2 g
Fiber: 8 g
Protein: 7g
Salt: 0.025g

RECOMMENDED STORAGE
Store dry.