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Rye flour Type 960

Rye flour is darker and more flavourful than wheat flour. Rye contains many B-group vitamins and minerals, especially potassium, fluorine, phosphorus, silicic acid, and iron.


Haberfellner’s rye flour is mainly used for bread; on its own as brown bread or mixed with wheat as mixed bread. It is also mostly used for gingerbread.


Pure rye breads require a lot of leavening agents such as yeast or sourdough.

Table of usage
Usage Rye flour
Puff pastry
Choux pastry
Sandmasse (cake)
Strudel dough
"Nockerl" (dumplings)
"Knödel" (boiled dumplings) 
Yeast dough
Dough made with curd cheese
Baking powder dough
Sponge cake
(Flour) dusting
Rye breads
Specialty pastries
Storage and Shelf Life Tip for Flours:

Flour (or semolina) should always be stored dry and not above room temperature. Additionally, it should not be exposed to cooking vapours or sunlight. It is best stored in its original packaging in a tin or in a storage jar with a tight-fitting lid. Never mix fresh and old flour. Because of its fat content, wholemeal flour should always be bought in small quantities and stored in a very cool place. Properly stored, light-coloured flours will keep for about 1 to 1.5 years, darker flours for 6 to 8 months and wholemeal products for about 6 to 8 weeks.


Haberfellner Mühle GmbH
Leopold-Haberfellner-Platz 1
AUT-4710 Grieskirchen

Tel. (+43) 07248 / 62683
Fax: (+43) 07248 / 62683-50
Mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Supported by federal and state governments and the European Union

Grant agreement P2035682-VVE01 dated 15 November 2022: purchase of a new milling plant and a small packaging system, expansion of flour silos, extension of power supply.

Grant agreement P1500467-VVE03 dated 29 June 2016: investments to improve productivity by optimising the small packaging system, grain cleaner, lifts, and automation.