Flours & Proteins
Flaxseed Flour (Partially Defatted)
High-fibre, omega-rich flaxseed flour from Bulgarian linseed — solvent-free production.
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Product Description
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.
Technical Specifications
| Parameter | Specification |
|---|---|
| Protein (dry basis) | 25–35% |
| Residual Oil | 8–15% |
| Moisture | max 9% |
| Dietary Fibre | 20–28% |
| ALA (Omega-3) | min 30% of fatty acids |
| Color | Light to medium brown |
| Particle Size | max 500 micron (standard) |
Documentation
Available with Every Shipment
Certificate of Analysis
Full parameter analysis per batch
StandardCertificate of Origin
Bulgarian origin, EUR.1 for EU
StandardPhytosanitary Certificate
Issued by Bulgarian BFSA
On RequestThird-Party Lab Report
Accredited laboratory testing
On RequestFAQ
Frequently Asked Questions
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