Rye

Rye is a smaller Canadian export than wheat or barley and it serves specific applications: dark and sour breads, crispbread, and distilling. Canadian rye whisky is a category in its own right and drives part of the grain's domestic demand.

For bakery buyers the relevant parameters are falling number, ash content and extraction rate, since rye behaves very differently from wheat in a dough: it has limited gluten function, so formulation and process differ rather than substituting one for the other.

Rye flour is a separate product from rye grain both commercially and regulatorily. Specify which you are buying, the extraction if flour, and the intended application, because bakery and distilling specifications diverge.