Warwick Bridge Corn mill Light Rye Flour
Warwick Bridge Corn mill Light Rye Flour
Stoneground wholegrain Cossani rye kernels from North and North East Yorkshire are dressed to remove bran and germ producing a greige rye flour. Suitable for light rye breads with a lighter crumb and less dense consistency than dark rye - balancing a slight tangy flavour with a less heavy texture. Can also be used for pastry, fruit cakes, scones, pasta and biscuits.
ALLERGEN Rye Gluten