Rye flour

Rye flour is produced according to the scheme of upholstery, peeling or graded grinding. Its chemical composition is similar to wheat flour, but it does not contain proteins capable of forming gluten. As a result, rye flour dough lacks elasticity. Rye bread is less caloric than wheat bread.

Siyane — contains about 3% of seed particles, its color is white with a bluish tint. It is endosperm ground into powder. The sizes of flour particles are from 20 to 200 microns.

Peeled — differs from seeded by larger particles and a darker, grayish color, in its composition up to 10% of seeded particles. The sizes of flour particles are from 30 to 400 microns.

Upholstery is the main type of rye flour. It is obtained by upholstery grinding, yield rate is 95%. It consists of non-homogeneous particles (30-600 microns), has a gray color, and the seeded particles are clearly visible in it.

Rye flour is considered dietary, contains many vitamins and minerals. Flour is included in the diet of diabetics because it consists of slow carbohydrates. Ready-made products made from high-quality raw materials can be given even to children over one year old.

Corn flour is produced at the Radyvylivske KHP.
Available packaging: in bulk, in big-bags and 25-50 kilogram bags.