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Once malted, the rye grains are dried at a higher temperature which gives them a strong flavour. The skill of the maltster is in deciding at...READ MORE
The whole rye grain crushed into 2 or 3 pieces and used traditionally in the preparation of pumpernickel bread. It is also referred to as cracked rye. Chopped rye can also be used to...READ MORE
A wholemeal rye flour used to make dark rye breads. Some Master Bakers use dark rye flour for making the "sponge" used in traditional rye doughs....READ MORE
A pale flour from which some of the bran has been sieved. Master Bakers in Germany use this flour for the majority of their production of the...READ MORE