Rye has a high fiber content. This quickly causes a saturation effect. Rye has a low glycemic index. The gluten are different from wheat, so the baking performance is poor.
Applications
- Rye bread
- Biscuits
- Gingerbread
Contact information
Multiflour
Koningsweg 5D
6942 NV Didam
The Netherlands
+31 6 51063871
rene@multiflour.eu
KVK: 60352450
BTW: NL853871231B02
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