To produce rye flakes, whole kernels of rye are flattened and flaked.
Then, the flakes are exposed to a thermal process allowing the counteraction of the enzyme leading to the rancidity of the grain, which provides an expanded shelf life to the product.
To produce rye flakes, whole kernels of rye are flattened and flaked.
Then, the flakes are exposed to a thermal process allowing the counteraction of the enzyme leading to the rancidity of the grain, which provides an expanded shelf life to the product.
Source of iron.
Very high source of dietary fibre.
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