Hybrid rye for flour and milling

Rye is one of the healthiest cereal grains – known in the Nordic countries for being “heart healthy” – Rye is versatile ingredient in baked goods, breakfast cereals and food ingredients too!

  • Key advantages for baking and food use:
  • High dietary fibre content
  • Increased satiety – stable glucose and insulin balance
  • Rye grain expresses the lowest glycemic Index (GI) values of all cereal grains
  • Lower postprandial insulin response compared to wheat four
  • Improve bowel function – lower risk of constipation
  • Long term cardiovascular health – Rye based diets are linked to decreased incidence of myocardial infarction and beneficial effects in lipid metabolism

Example end use products from Rye

Milling products

Whole grain Rye, steel cut rye, Malted Rye kernels, Whole grain Rye flour, Rye bread mix with sourdough, Rye bran, Rye flakes, breakfast cereals (muesli, others)

Bread products

Sourdough Rye bread, Crispbread, thin crispbread, rolls, buns and breads

Other rye products

Rye porridge, pastries, Rye pasta, snack products

Source: NORDIC RYE FORUM

Your consultants

John Burgess
John Burgess
Maize & Hybrid Rye Product Manager
Tel.: 07766 258264
Send e-mail
Dr. Richard Grone
Dr. Richard Grone
Product Management Feed - BU Cereals
Send e-mail
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