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Rye is the most widely cultivated crop after wheat worldwide. Believed to have originated from Turkey and Afghanistan where it grew as a weed in wheat and barley fields before it was recognized as a valuable crop. For a long time was referred as ''poverty grain''. Due to relatively low gluten content in comparison with other grains, rye bread is firmer and tougher, therefore rye flour should be mixed with other types of flour for better bread consistency and texture.
May be used in preparation of bread, desserts, other baked goods or as a thickener.
Organic rye flour: water content (up to 15%), acidity level (up to 2,0), fat content (up to 2%)
Product contains gluten.
Store in a dry and cool place.
Eko Jazbec d.o.o., Crkvena 44, Ivanovac, CroatiaCountry of origin: Croatia