Rye bran is a by-product of flour milling. It contains the outer husk layers and the germ of the rye – in a coarse-textured structure with a functional fibre content. The fibre content aids digestion and can contribute to targeted nutritional optimisation. Rye bran is used in muesli, baked goods and special diets, but is also suitable as a high-fibre ingredient in animal feed. Alternatively, the product is also available in the form of finely ground flour.

Quality:conventional

Origin: Germany, Poland

Sectors: Food, Feed

Characteristics:vegan, lactose-free

Fibre content:approx. 45 %