Peeled rye flour is one of the three main types of rye flour. It is the peeled variety, due to its rich composition, that is most useful and in demand. Peeled flour retains almost all the numerous healing substances that are contained in rye, because almost 90% of this variety consists of cells surrounding the grain germ (endosperm or mealy core). And only the remaining 10% are the outer shells of the grain, the so-called peripheral grain. Peeled rye flour is greyish white or light creamy due to the greenish grain shell. This type of rye flour contains a smaller percentage of rye shells, in contrast to the wholemeal variety, which is produced by grinding whole rye grains. The main part of the outer shells is peeled from the grains before production, therefore the name of the variety has the word "peeled".