Is roggenquellmehl vegan?
Roggenquellmehl is a German term for rye flour that has undergone the process of malting prior to milling. This special flour is made by soaking rye grains in water until they sprout, and then drying and grinding them into a fine powder. The malting process breaks down the starches in the grain, making it easier for the body to digest and absorb nutrients. Roggenquellmehl has a distinct nutty aroma and flavor, and is commonly used in traditional German breads and baked goods. It also contains high amounts of fiber, minerals, and vitamins, making it a nutritious addition to any recipe.
Roggenquellmehl is a vegan food ingredient.
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