Rye is a herbaceous cereal plant that until recently was considered the main grain crop. Depending on the degree of grinding and bran concentration, rye flour is divided into three main types - whole grain, medium, and pure white flour. In sales, whole grain or medium flour is more common, but pure white flour is more suitable for gingerbread and other confectionery products. Rye flour differs from wheat flour in a darker shade and lower gluten content, thanks to which rye bread and rolls retain their freshness for a longer period. Rye flour contains fiber, vitamins from groups B, E, K and PP, as well as potassium, magnesium, manganese, iron, phosphorus, calcium, fluorine, iodine and molybdenum. This flour is used for baking bread products, gingerbread, cakes with raisins, nuts, seeds, aromatic spices and is used in making dough for beer and kvass. Rye flour is healthier and more aromatic than wheat flour, but less șiquot;obedientșiquot;.