Rye baking flour is a traditional product of Russian milling, produced according to GOST 7045-2017. Rye flour is used for baking classic rye bread (Borodinsky, Darnitsky, Stolichny), scalded bread, hearth bread, rye flatbreads, as well as for making kvass, rye gingerbreads, and confectionery products. Quality indicators: falling number 200-220 seconds (optimal autolytic activity), moisture not more than 13%, ash content depends on the grade. Rye flour is rich in dietary fiber, B vitamins, minerals (iron, magnesium, potassium), and contains the amino acid lysine, which is scarce in wheat flour. Packaging: bags of 45–50 kg. Minimum order — from 20 tons. Transportation by road throughout Russia. Export supplies to EAEU and CIS countries with full documentation package: EAEU TR declaration, phytosanitary certificate, test report. Keywords: rye flour, rye flour, peeled flour, sifted flour, wallpaper flour, flour for bread, bulk rye flour, rye flour GOST, flour for Borodinsky bread, dark rye flour, whole rye flour, flour export.