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Eumarrah Hobart |
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A MILDER FLAVOUR THAN THE WHOLE RYE VARIETY
Rye flour has a slightly more robust and earthy flavour than wheat. Its slightly heavier than all-purpose flours, and has a low gluten content.
HOW TO USE
> Traditionally used for bread making and famous for pumpernickel bread. It makes a richly flavoured bread with a moist, dense texture.
> Mix 1-1 with wheat flour for a lighter loaf of bread.
> Delicious in cakes, biscuits, pizza dough and pastry. Can also be used for wholegrain pasta making.
> Goes well with spices, sunflower and caraway seeds, or in a fruit and nut loaf.
Product should last up to 6 months if stored in an airtight container in a cool dark area.
Country of origin: Australia 100%
Nutrition info per 100g: Energy 1166 kJ; Protein 13 g; Total Fat 2.1 g; -Saturated 0.3 g; Carbohydrate 58.3 g; -Sugars 2.1 g; Sodium 2.5 mg
Product should last up to 12 months if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
