Flaxseed Flour (Partially Defatted)

Produktbeschreibung

Flaxseed flour is produced by cold-pressing brown flaxseed to extract part of the oil, then milling the press cake to a fine powder. The process is entirely mechanical — no hexane or chemical solvents are used — which preserves the natural lignan content and allows clean-label positioning.

The flour retains significant ALA omega-3 (from the residual oil), dietary fibre including soluble mucilage, and a protein content of 25–35% depending on pressing intensity. This combination of functional ingredients makes it a valuable addition to bread, crackers, gluten-free formulations, protein bars, and smoothie powder blends.

Flaxseed flour adds moisture-binding properties to baked goods due to its mucilage content, which can partially substitute eggs in vegan formulations (1 tbsp flour + 3 tbsp water = 1 egg equivalent). We can supply varying residual oil levels — contact us to specify your preferred specification.