Rye bakery 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 gingerbread, and confectionery. Quality indicators: falling number 200–220 seconds (optimal autolytic activity), moisture content 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 low in wheat flour. Packaging: bags of 45–50 kg. Minimum order — from 20 tons. Delivery by road transport throughout Russia. Export supplies to EAEU and CIS countries with a full package of documentation: TR CU declaration, phytosanitary certificate, test report. Keywords: rye flour, rye flour, peeled rye flour, sifted rye flour, whole rye flour, bread flour, rye flour wholesale, rye flour GOST, flour for Borodinsky bread, dark rye flour, whole rye flour, flour export.