Moul-Bie Rye Pain Bread Flour T170 – 25KG is a premium French whole rye flour specifically developed for artisan bread baking and professional bakery use. With a high extraction rate (Type 170), this flour retains more bran and natural nutrients, delivering a deep flavour, darker crumb and rustic texture ideal for traditional rye breads.

Perfect for sourdough, rye loaves, multigrain bread and specialty bakery products, T170 rye flour offers excellent fermentation properties and consistent performance in professional baking environments. It is widely used by artisan bakers seeking authentic European-style bread with rich aroma and structure.

The 25KG bulk format is ideal for bakeries, hotels, restaurants and food production facilities requiring high-quality flour for large-scale operations.

Key Features

• Premium French rye flour Type T170
• High extraction flour with rich flavour and colour
• Ideal for artisan bread and sourdough
• Produces dense texture and rustic crumb
• Excellent fermentation performance
• Suitable for professional bakeries and HoReCa
• Bulk 25KG pack for high-volume use
• Authentic European baking ingredient

Applications

• Rye bread & sourdough
• Artisan bakery products
• Multigrain bread
• Traditional European breads
• Bakery production
• Professional baking kitchens

Product Specifications

Brand: Moul-Bie
Product: Rye Bread Flour T170
Weight: 25KG
Origin: France
Type: Whole rye flour (Type 170)
Usage: Bread baking, sourdough, artisan bakery
Suitable for: Bakeries, HoReCa, food production