We mill this rye product on a short flow roller mill where the bran and germ is not separated during the milling process. However, we do sift a little of the outer bran layer off to lighten the flour a bit. This of this as a Type 110 Rye Flour. Short flow roller mills are more gentle on the wheat kernel and the milling process generates much less heat. The fine granulation of this flour will give you a super smooth dough. This flour is a superb addition to 100% whole grain breads – both artisan and pan (sliced).