PRODUCT INFORMATION SHEET
Product Name: WHOLE GRAIN RYE FLOUR 2lb. Revised 03/25/15
Product UPC #: 0-71518-05037-5
Shelf Life of Product: 18 MONTHS
Code Date Location on Package: BACK OF THE BAG, MIDDLE OR LOWER SECTION BLACK LETTERING.
Ingredients: 100% STONE GROUND WHOLE GRAIN RYE FLOUR
Certifications:
•Kosher-Orthodox Union Parve
•Non-GMO Verified
•100% Whole Grain Stamp
Health Information:
•Low Fat
•No Saturated Fat
•No Trans Fat
•No Cholesterol
•High in Fiber
•No Sodium
•No Sugar
•Vegan
Allergen Information:
•Naturally Wheat Free
•Contains Gluten
•Produced in peanut/tree nut free environment
•Produced on same line as Wheat, Corn, and Soy
Storage recommendation:
•Dry product may be stored at room temperature, in refrigerator, or in freezer at least until the code date on the package.
•Prepared product should be consumed within 1 week of preparation.
What to look for if the product is bad:
•Dry product: lumps, clumping, infestation, and a typical odor.
•Prepared product: Mold or discoloration
Substitution ratios in recipes:
•See foodsubs.com for other ideas.
Product uses (i.e. as an ingredient, cooked, raw):
•This product should be used to make bread and bread type items.
Nutritional Benefits
•Insoluble fiber 4 grams
•Soluble fiber 1 gram
•Whole Grain 100% 30g per serving
•Folate 9 micrograms per 30 grams serving
Product Specific Questions:
Product of the USA:
1c. equals 139 grams
Why is this so heavy?
Rye is heavy by nature.
This looks a lot like whole wheat is that normal?
Yes. Rye and whole wheat look very similar. Rye grain is slightly greenish in color.
What style of rye is this?
This is considered to be dark rye.
How is this different from other rye?
All styles of rye come from the whole rye kernel. Dark, medium, and light. Dark rye has not been refined.
What is pumpernickel?
It is a type of rye bread that is made from light and dark rye and has molasses in it.
Is this whole grain flour?
Yes
Can I use this in a bread machine?
Yes but note the moisture and if the dough seems too dry, add water a tablespoon at a time until desired consistency.
How do I add this to a bread machine?
Use Rye flour for no more than 50 % of the total flour for your recipe.Add liquids first, then add dry ingredients, next add the fat, then add the yeast last.
We have pamphlets to send.
How do I adjust my recipes?
Do not use this flour alone. You must mix it with other flour. Typically bread or all purpose flour. Use less than ½ of the total flour as rye. You may need additional liquid. Add an additional tablespoon until the desired consistency is achieved. Additional leavening may also be needed. Try ¼ tsp. of each one called for in the recipe.Vital wheat gluten should be added for better performance. One teaspoon per cup of flour.
Add 1 1/2 tsp. baking powder and 1/2 tsp. salt per cup needed.
If I store my flour in the freezer, what do I do before using it in a recipe?
It is best to bring all ingredients to room temperature before use, unless otherwise specified in the recipe.
Why does it need to be room temperature?.
Because cold ingredients may adversely affect the yeast performance.
Is this flour bromated?
No
This flour can be used as a substitute for bee food.