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Kathi Roggenmehl Rye Flour
Kathi Rye flour type 1150 is ideal for baking leavened, strong bread. This flour gets its typical color from the partially milled outer layers of the grain. It therefore has a high percentage of fiber and minerals.
Mixed with Kathi wheat flour type 405 rye mixed bread can be made.
Net Weight: 1000 g. / 35.2 oz.
Country of Origin: Germany
Mixed with Kathi wheat flour type 405 rye mixed bread can be made.
Net Weight: 1000 g. / 35.2 oz.
Country of Origin: Germany
Kathi Rye flour type 1150 is ideal for baking leavened, strong bread. This flour gets its typical color from the partially milled outer layers of the grain. It therefore has a high percentage of fiber and minerals.
Mixed with Kathi wheat flour type 405 rye mixed bread can be made.
Net Weight: 1000 g. / 35.2 oz.
Country of Origin: Germany
Mixed with Kathi wheat flour type 405 rye mixed bread can be made.
Net Weight: 1000 g. / 35.2 oz.
Country of Origin: Germany
$5.95
Kathi Roggenmehl Rye Flour—
$5.95
Description
Kathi Rye flour type 1150 is ideal for baking leavened, strong bread. This flour gets its typical color from the partially milled outer layers of the grain. It therefore has a high percentage of fiber and minerals.
Mixed with Kathi wheat flour type 405 rye mixed bread can be made.
Net Weight: 1000 g. / 35.2 oz.
Country of Origin: Germany
Mixed with Kathi wheat flour type 405 rye mixed bread can be made.
Net Weight: 1000 g. / 35.2 oz.
Country of Origin: Germany
