For characteristics of rye's structure, tradition processing technology not only get low output of rye flour, but also obtain rough flour.
由于黑小麦本身的结构特性及其高硬度，普通的加工工艺不仅出粉率低，而且粉质粗糙。
Our signature thick-crusted bread! Its elegant gingerbread flavour comes from the blend of white and rye flour, a special levain, and a long fermentation process.
这款面包是我们主打产品，他独有的姜味面包来自于三种不同的面粉，其中还添加了神秘的酵母。长时间的发酵过程使得面包的肉质厚实有嚼劲。
The results indicated that the rye flour belongs to medium gluten flour. The suitable amount of rye flour can be applied in making noodle and bread.
研究结果表明，黑小麦粉属于中等筋力的面粉，可适量地应用于面条和面包的生产中。
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