Kathi Roggenmehl ( Rye Flour) Type 1150 - 1 x 1000 g

The KATHI rye flour Type 1150 is ideal for baking leavened, strong breads. This flour gets its typical color from the partially ground outer layers of the grain. As a result, it has a high proportion of fiber and minerals.
Mixed with KATHI wheat flour type 405, mixed rye breads can be made.