Rye Flour Rye Bran Rye Bread

Rye grain is closely related to wheat and is used mainly as a bread grain. Rye lacks glutenous proteins so if often conbined 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.
Specification:
Moisture: 13% Max
Actual specification for Ryeseline; color: #2d2d2d;">bran
Appaerence
Dry bulk product without dense lumps/granules
Color
Smell
Chemical parameters
Moisture, %
14,0
Crude protein, %
15,0
Crude fiber, %
4,5
Fat acidity value, mg KOH
50,0
metal foreign matter, mg/kg
Including size pieces to 2 mm
5,0
Infection and Impurity
Abs
Toxic level
Abs
Visual appaerance
Abs
TDN
82
ADF
13
NDF
46
Desoxynivalenol (vomitoxin)
0,1
T-2 toxin
0,5
Toxic elements, mg/kg