Rye grain is closely related to wheat and is used mainly as a bread grain. Rye lacks glutenous proteins so if often combined with a wheat grain. Pure rye baked goods are heavier, denser and darker than wheat bread.
Grains are small, hard, dry seeds, with or without attached hulls or fruit layers, harvested for human or animal consumption. Agronomists also call the plants producing such seeds “grain crops”.
Rye has a variety of uses. Rye is milled into flour for bread, pumpernickel and crisp bread. It is also used to make beer, whisky and vodka. In agriculture, rye is used for animal fodder.




Product Rye
Variety rye (97% purity)
Size (in mm) 1.4 – 1.7 mm
Moisture 1.1 – 13.5%
Protein 14%
Whole grains 97%
Broken grains 0.6%
Germinated 0.1%

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