Rye Bread on Dry Steader by Discrete Technology

Abstract

Rye bread was the staple food. For example, at the beginning of the twentieth century, more than 1.2 kg of rye bread per day. But during the twentieth century, the consumption of rye bread gradually decreased and already in years, the average person ate 700 g of bread per day, of which 500 g was rye. The area under winter rye began to be reduced, as this crop was less productive than winter wheat.