Wholegrain rye flour Evamel

Manufacturer: Evamel – mill in the village of Orehovitsa

• ground in a stone mill;
• from grain from our own fields;
• without artificial additives;
• without bleaches;
• without improvers;

We grind whole grain rye flour using the classic old technology of grinding the whole grain in a stone mill. This way we preserve all the beneficial elements of the grain shell and all the substances involved in the composition of rye. Therefore, the flour is high in fiber, protein and minerals.

It differs in chemical composition and baking properties from wheat flour. Bread and pastries made from rye flour have a dark color, small volume, poorly developed porosity, sticky and moist middle. The protein substances of rye flour contain the main fractions – gliadin and glutenin, in almost equal proportions.

A completely healthy product, without added coloring agents, correctors or flour treatment agents.