Farina da forno di segale pelata (grado medio) GOST R 52809-2007

Rye flour for bread preparation (medium grade) is one of the three main types of rye flour. Due to its rich composition this variety is the most useful and popular. Flour of an average grade preserves practically all numerous nutrients contained in rye. Rye flour has a greyish-white or light cream due to the greenish shell of the grain. This kind of rye flour contains a smaller percentage of the outer shells, in contrast to the "peeled", obtained by grinding whole rye (whole-grain flour). Since the grains are cleaned from the outer shells, so the name of the variety has the word "peeled". The final product after grinding is uneven in size, large particles and a shredded shell are visible to the naked eye.