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Rye flour type 960

Rye flour type 960

Regular price €2,40 EUR
Regular price Sale price €2,40 EUR
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Only the best Austrian rye is used for Stöber's rye flour. Rye is not only one of the oldest types of grain, but also makes a valuable contribution to nutrition with its high-quality ingredients - such as high-quality protein, B vitamins and minerals.

Stöber's rye flour is a natural product of the highest quality, which is particularly suitable for the preparation of fine gingerbread, hearty bread and pastries and spicy dishes. It is also used pure or mixed in many types of bread.

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Important to know...

What makes rye flour so special

Rye flourDue to its enormous fiber content, it makes a valuable contribution to a healthy and balanced diet.
The characteristic rye grain also contains a high proportion of nutrients and B vitamins. It stimulates digestion and lowers cholesterol levels. After wheat, rye is the second most important bread grain and for good reason. Its hearty and strong taste provides the basis for a rustic bread.
Austria’s diverse bread culture is based on these two components.

Where the rye for our rye flour comes from

For our rye flour varieties, we use a healthy mixture of rye grain from the immediate vicinity of our mill and the Waldviertel region. Before being accepted, every delivery is checked for all important parameters in order to meet the high quality standards of our flour.

The rye plant itself is very undemanding and thrives even on sandy and acidic soils. The Waldviertel climate in the northern part of Lower Austria is ideal, so we prefer to use grains from this region.

In contrast to rye flour,wheat flourno gluten structure. The types of rye have changed a lot over time. In the past, sourdough was used to improve the baking properties of rye flour, today it is used to give rye bread its characteristic taste.

Our careful handling of the grain and gentle processing into first-class rye flour guarantee a product with the best baking and bread properties.

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