Shape and size: Flat, oval 
Colour: Beige, chestnut brown 
Flavour: Sweet 
Calories*: 294 Kcal 
Protein*:  9.5 g 
Carbohydrates*: 60.7 g 
Fat*: 1.7 g 
Fibre*: 13.2 g 


  • Naturel
  • Malted

Sources: France, EU 
Packaging: Paper bags containing 5 kg, 10 kg and 25 kg  

* on average per 100 grams 

Rye flakes

Rye flakes

Rye flakes bring a characteristic flavour and an interesting nutritional value to numerous culinary preparations. 
Rye flakes can be used in a whole host of ways. They can be incorporated into bread, muesli, biscuit or cereal bar recipes, adding a unique flavour and a crunchy texture. They can also be sprinkled onto yoghurts or smoothies or used as a base for tart fillings. 

Production of
rye and malted rye

As with all flakes, the rye is first soaked, dried and then rolled to form flakes. Malting, which involves germinating the grain before drying and rolling, produces malted rye. This process releases enzymes that convert starch into sugar, thereby giving malted rye a characteristic sweet flavour

Rye flakes:
nutritional aspects 

On a nutritional level, rye flakes contain fibre, protein and B vitamins, as well as minerals such as magnesium and iron. Their fibre content contributes to digestive health and the regulation of blood sugar levels. 

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