Rye-flour

Details Rye-flour Rye-flour

A - Human Necessities

21

D

A21D 2/26 (2006.01) A21D 6/00 (2006.01) A21D 10/00 (2006.01) A21D 13/06 (2006.01)

Patent

CA 2169051

The invention concerns rye-flours with either less than 7 wt% protein or with more than 12 wt% protein. These Hours can be obtained as the result of classification of rye-flour with 7-12 wt% protein.

Farines de seigle comportant soit moins de 7 % en poids de protéine soit plus de 12 % en poids de protéine. Ces farines sont obtenues par triage et séparation des farines comportant de 17 à 12 % en poids de protéine.

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