TARGROCH Rye flour Type 720 1kg

TARGROCH Rye flour Type 720 1kg - TARGROCH - Vesa Beauty

TARGROCH Rye flour Type 720 1kg

Regular price £3.49
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The taste is distinct - slightly sour with a nutty aftertaste! Rye flour is obtained from rye grains. Rye is a plant belonging to the family of grasses. The most popular of about 10 species of rye is common rye (Secale cereale L.), most often grown as a winter plant. Rye has 1.5 m of stalks, which are much better rooted than other cer...

The taste is distinct - slightly sour with a nutty aftertaste!

Rye flour is obtained from rye grains. Rye is a plant belonging to the family of grasses. The most popular of about 10 species of rye is common rye (Secale cereale L.), most often grown as a winter plant. Rye has 1.5 m of stalks, which are much better rooted than other cereals, thanks to which it takes up nutrients from the deeper layers of the soil. Rye is a relatively undemanding grain when it comes to growing conditions. The main producers of this grain in Europe are Poland, Russia and Germany. The plant can be used as a whole - as fodder, straw and grain. The grain produces, among others rye flour used to bake bread, prepare sourdough for sour rye soup or as an addition to other baked goods.

Rye flour is slightly darker in color than wheat flour. The 720 type of rye flour is made by grinding the grains several times. Then the ground grains are sifted through the gill. The taste of rye flour is distinct - slightly sour with a nutty aftertaste - this makes the taste of rye bread unique. However, the uniqueness of rye bread is also associated with the baking properties of rye flour, it is less flexible than wheat flour. Rye flour, despite the presence of gluten, does not form a characteristic matrix that creates the lightness and elasticity of wheat bread. Therefore, rye bread is heavy, its crust is not crispy, and the rye dough does not increase its volume significantly.

Country of Origin: Poland

Nutritional value oin 100g:

Energy value
1421 kJ / 336 kcal
Fat
1,7 g
- including saturated fatty acids
0,4 g
Carbohydrates
71 g
- including sugars
2,5 g
Fiber 6,4 g
Protein
6 g
Salt*
< 0,01 g

Possible natural variations.

*The salt content is due solely to the presence of naturally occurring sodium.

Directions for use:

Type 720 rye flour is perfect for baking rye bread - both as the only ingredient of bread and as an addition to bread. Among the uses of this flour, it is worth noting that it is also used for the production of sourdough sour rye soup - hence one of its colloquial names "żurek". As for the names, it owes the name "Pytlowa" to the process of cleaning by the sandwich after grinding. Type 720 rye flour can be used to bake bread as an addition to pizza dough, for sourdough for sour rye soup, for baking gingerbread, as an addition to pancakes or rolls.


Information about allergens

Also packed in the company: products containing gluten, peanuts, soy, various nuts, sesame. Although every effort is made, the occurrence of these raw materials in the product cannot be 100% excluded.

Store in a dry and cool place in a tightly closed container.

 

 

Expiry date: min. 1 month unless stated differently in the title or description

Mąka z ziaren żyta

ENG: Rye seed flour

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