Gebroken Rogge Middel
The character of rye bread varies by province. Frisian and Groningen rye bread is creamy, sweet-tasting and dark in colour. Limburg or Brabantine rye bread, on the other hand, is much lighter in colour. For broken rye medium, rye is selected that can be used in both applications. Broken rye does need to be pre-soaked.
Applications
In the Netherlands, the character of rye bread varies per province. Frisian and Groningen rye bread is creamy, sweet in taste and dark in colour. Limburg or Brabant rye bread, on the other hand, is much lighter in colour. For this product, rye is selected that can be used in both applications. Broken rye must be pre-soaked.
In the Netherlands, the character of rye bread varies per province. Frisian and Groningen rye bread is creamy, sweet in taste and dark in colour. Limburg or Brabant rye bread, on the other hand, is much lighter in colour. For this product, rye is selected that can be used in both applications. Broken rye must be pre-soaked.