Rye Bread

Rye bread is made by combining rye flour with wheat flour.
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is often darker in color and stronger in flavor.

Puratos ingredients to create Rye Bread

Softgrain Multigrain CL

A clean label presoaked blend of grains and seeds (rye, wheat oat, teff, millet) and flax seeds enrobed with sourdough.

S500 Green A+

A clean label all-purpose improver; providing dough tolerance and volume for all types of bread applications.

S500 Ultra

An all-purpose improver; providing dough tolerance and volume for all types of bread applications.

Softgrain Rye CL

A clean label ready-to-use presoaked blend of rye grains cooked with sourdough.

Intens Fresh 2-30

A new generation of freshness enzymes recommended for larger bread applications such as pan breads.

Softgrain Sprouted Grain CL

A clean label presoaked blend of sprouted grains (wheat, rye, triticale) enrobed with sourdough.

S500 Red

An all-purpose improver formulated with the latest patent-pending enzyme technologies; providing outstanding dough tolerance and volume. Highly versatile as it works for all types of bread applications and in all bakery conditions.