Roggenmehl Type 1150 Öko

This whole grain rye flour, type 1150, is more strongly milled than lower-numbered types, resulting in a stronger flavor and darker color. It has a higher mineral content than wheat flour but less protein. It contains about three times the pentosans of wheat flour, which helps prevent gluten formation and gives a softer dough texture. It is suitable for making dark rye bread and rye mix bread.

• The description claims that rye flour has a higher mineral content than wheat flour but less protein.
• The description claims that rye flour contains about three times the pentosans of wheat flour, which helps prevent gluten formation and gives a softer dough texture.