What makes rye flour so special

rye flour Due to its enormous fiber content, it makes a valuable contribution to a healthy and balanced diet.
The characteristic rye grain also contains a high proportion of nutrients and B vitamins. The digestion is stimulated and the cholesterol level is lowered. After wheat, rye is the second most important bread grain and for good reason. Its hearty and strong taste provides the basis for a rustic bread.
Austria's varied bread culture is based on these two components.

Where the rye for our rye flour comes from

We use a healthy mixture of rye grains from the immediate vicinity of our mill and the Waldviertel for our rye flour varieties. Every delivery is checked for all important parameters before acceptance in order to meet the high quality requirements of our flours.

The rye plant itself is very frugal and thrives on sandy and acidic soils. The Waldviertel climate from the northern part of Lower Austria is ideal, so we prefer to use the grains from this region.

In contrast to, rye flour forms all-purpose flour no adhesive framework. The varieties of rye have changed a lot over the years. In the past, sourdough was used to improve the baking properties of rye flour, today it is used to give rye bread its characteristic taste.

Our careful handling of the grain and the careful processing into first-class rye flour guarantee a product with the best baking and bread properties.