Whole-grain rye flour

From pure origin, grown in natural conditions.

The type of flour we use determines whether our recipes are successful- they define the taste of the bread, cake, or the pancakes we make on a Saturday morning. That’s why the best way to ensure the quality and origin of our daily bread is to be aware of what’s in our flour. Whole-grain rye flour is ground from the whole grain. Which means it’s rich in fibers and minerals. Since there’s no heating involved in the process, the beneficial macro-elements of the grain are preserved.

In our fields we don’t use any mineral fertilizers produced by the chemical industry. Only natural organic fertilizers enrich the soil where the grains grow. Unlike in conventional agriculture, we remove weeds mechanically without applying chemicals. While protecting the grains from pests and diseases, we rely solely on methods that are considered friendly towards the beneficial organisms in the ecosystem.

The numbers printed on a flour package (type 1000, type 1750, type 1850, type 2000) refer to the percentage of ash content in the flour.

  • Type 1000 rye flour contains 1% ash.
  • Type 1750 whole-grain rye flour contains 1.75% ash.
  • Type 1850 whole-grain wheat flour contains 1.85% ash.

What’s the difference between organic and conventional flour?

In our crop fields, we don’t use any mineral fertilizers produced by the chemical industry. Only natural organic fertilizers enrich the soil where the grains grow. Unlike conventional agriculture, we remove weed mechanically without applying chemicals. While protecting the grains from pests and diseases, we rely on methods friendly towards the beneficial organisms in the ecosystem.

Before the harvest is over, we treat the warehouses, where we store grains, with substances allowed in organic farming. We take all measures to prevent pests from reaching the grain.

Furthermore, once the grain is in storage, we don’t apply pest control substances to remove the pests. We solely make sure to prevent those insects and animals from accessing the grains. If the need arises, we use only natural substances with no direct contact with the grains. We apply them strictly around the cereal to serve as a pest barrier. After all, not only the pest would eat the grain treated with chemical poison, but we as well.

In everything we do, we aim at setting an example of applying balanced solutions. There is no need for food production to be the most destructive human activity. What is more, we want it to taste good!

Whole-grain rye flour
  • Био сертифициран
  • Без ГМО
  • Веган

What's in it

Only whole rye grains, finely ground in a stone mill. No additives.

Ash content up to 1.9%.

How's it made

To produce our whole-grain rye flour, we apply the classic technology of grinding the whole grain. Thus, we get to keep all the beneficial elements of the bran. The flour contains a high level of fibers, proteins, and minerals.

Nutritional facts

In 100 g

Energy

339 kcal / 1432 kJ

Fats

1.7 g

- of which saturated

0.6 g

Carbohydrates

57 g

Proteins

8.8 g

Fibers

10.2 g

 

Packaging

Package 1 kg

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