Rye wholemeal flour

We use the best demeter rye for our wholemeal rye flour. In our own mill, the grain is ground in several stages with the greatest care and sensitivity to produce this wholesome flour, which contains all the valuable components of the grain. Rye has a strong, hearty taste and is very healthy. The grain is particularly rich in filling fiber and B vitamins, which are particularly important for us humans for energy production and the nervous system. As wholemeal flour, the grain is particularly suitable for hearty wholemeal breads and rolls.   Are you wondering what makes the difference between an industrial mill and a craft business like Spielberger Mühle? First and foremost, it's the people who work here with great care. Because our mill is not a computer-controlled, food technology process machine - the mill cannot grind without people. Of course, there is also pumping, conveying, brushing, grinding and milling. With machines and noise and precisely controlled processes. But in our artisan mills, this is not automated and standardized. The millers work with manual skill and a great deal of sensitivity to control this elaborate, complex milling process. In order to obtain flour of first-class quality, they use all of their senses: the millers can sense whether the mill is running properly from the vibrations in the building. They can hear even the slightest deviation from the target. They check the quality with their hands, eyes and nose. They feel and see whether the flour has the right structure. The aromatic smell tells them whether the work has been successful.