Part of Bakery World
Rye 1150 German Rye Flour
Free from additives
Carefully cleaned German rye, non-GMO, with nothing added. For Roggenbrot, Vollkornbrot, rye sourdough and mixed wheat-rye loaves.
- Made in Germany
- Non-GMO
- Free from additives
- Source of fibre
German Rye Flour · 25 kg paper bag
- Protein
- 8–10 %
- Recommended hydration
- 75–90 %
- Fermentation
- Sourdough, 12–18 h
Why it works
Satiety and fibre
Rye bread keeps guests fuller for longer — a strong story for hotel breakfast and health-focused menus.
Authentic German flavour
Deep, slightly sour taste that wheat flour cannot imitate.
Long shelf life of the loaf
Rye breads stay moist for days thanks to pentosans that bind water.
Technical specification
| Type | Rye 1150 |
|---|---|
| Protein | 8–10 % |
| Ash | 1.05–1.25 % |
| Recommended hydration | 75–90 % |
| Fermentation | Sourdough, 12–18 h |
| Packaging | 25 kg paper bag |
| Shelf life | 9 months, cool & dry |
| Origin | Germany |
Best for
- Roggenbrot
- Rye sourdough
- Mixed wheat-rye bread
- Pumpernickel-style loaves
Frequently asked questions
Do I need a rye sourdough?
Yes for 100 % rye. For mixed loaves up to 40 % rye, a wheat levain or yeast works.
Pairs well with
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