Organic rye flour type 0
Organic rye flour type 0 from Molino Merano is a very special product and stands out due to its very light colour. In South Tyrol, it is used mainly for the well-known "Schüttelbrot" and the "Vorschlagbrot" and is, in principle, ideally suited for all rye or mixed rye breads. This rye flour has a low enzyme activity, which is usual in the South Tyrolean baking culture, and can be processed into delicious rye bread without acidification.
Enzyme activity: 800-1.000
Enzyme activity: 800-1.000
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