Information on ev. traces of flour allergens RIEPER 

Occasionally our flours may contain traces of allergens. This so-called "cross contamination" derives from raw materials, from cereals such as soft wheat, rye, spelled, or from Kamut® khorasan wheat.

For example, if soybean plants are grown before common wheat, individual soybeans can contaminate the common wheat. This accidental contamination is not wanted by farmers, but cannot be completely avoided. Since A. Rieper AG, as a manufacturer of various flours, is responsible for the safety of its products, accidental contamination of the flours is indicated. The traces of allergens that may be present in our flours are listed below.

Classic flours
Evt. traces of allergens
Type 00 yellow wheat flour soy
Type 00 blue soft wheat flour soy
Type 0 red soft wheat flour
soy
Rye flour
soybeans, lupines
Special flours
Evt. traces of allergens
Soft wheat flour Zero Grumi type 0 soy
Universal flour
soy
Cake flour
soy
Wholemeal wheat flour
soy
Manitoba flour
soy
Flour for Christmas cookies
soy
Spelled flour
soy
Coarse buckwheat flour
gluten, soy, sesame, lupine, mustard
Fine buckwheat flour
gluten, soy, sesame, lupine, mustard


Organic flours
Evt. traces of allergens
Type 0 organic soft wheat flour
soy
Organic spelled flour
soy
KAMUT® organic khorasan wheat flour soy
Pizza flour
Evt. traces of allergens
Pizza flour
soy
Mix for Pizza
soy
Bread mix
Evt. traces of allergens
Mix for Breatl
soybeans, lupines
Wholemeal bread mix soybeans, lupines
Mix for spelled bread
soy
Cornmeal and polenta
Evt. traces of allergens
Instant polenta
gluten
White corn flour
gluten
Corn flour for medium polenta
gluten
Corn flour for coarse polenta
gluten
Groats Evt. traces of allergens
Soft wheat semolina
soy
Coarse durum wheat semolina soy
Fine durum wheat semolina
soy
Semolina for dumplings
soy