Rye flour TM “Sto Pudiv”, highest grade, 1 kg
Due to the low content of gluten, the dough made from rye flour does not have elasticity, it sticks to the hands during processing. Therefore, at home, it is better to mix rye and wheat flour in equal proportions. The shelf life of such bread will be twice as long as that of simple wheat bread. Rye flour has the ability to easily absorb odors. That is why it should not be stored near products with a strong smell. Such measures will allow you to get a fragrant, rye-smelling pastry.
| Energy value 100 ml | 1452,82 kJ / 347 kcal |
| Fat | 2 |
| Carbohydrates | 79 |
| Protein | 9 |
Specifications
| Brands | Sto Pudiv |
