Linseed flour, also known as flaxseed flour, is a partially de-oiled vegetable flour. It serves as an alternative to wheat flour or as an egg substitute in baking recipes or other foods.
By nature, linseed flour is:
How is linseed flour produced?
Linseed flour is a by-product in the production of native linseed oil.
Step 1: Oil pressing of linseeds
In an oil mill, golden or brown linseeds are gently cold pressed by using screw presses.
Step 2: Collection of the oil expeller
The expeller, the result of mechanical cold pressing, is collected and cooled down.
Step 3: Grinding of the oil expeller
The cooled down expeller is ground to a fine flour in a hammer mill. Depending on the type of the pressed linseeds, the vegetable flour is golden or brown.
Due to the gentle production of the flour, all valuable nutrients remain in the expeller and consequently in the linseed flour as well.
Difference between linseed flour and kibbled linseeds
The manufacturing process makes the difference between linseed flour and kibbled linseeds.
- Kibbled linseeds:
To produce kibbled or ground linseeds, the entire oilseed is ground by using a strong mixer.
- Linseed flour, partially de-oiled:
In order to produce linseed flour, only the oil expeller is ground.
How long can linseed flour be kept?
Linseed flour only has a low residual oil content which makes it more resistant to oxidation than kibbled linseeds. When kept in a cool and light-protected place, it can be stored for up to 12 months.
How is linseed flour used?
Linseed flour can be used in the kitchen and food industry as a cooking or baking ingredient in a variety of ways. Thanks to its slightly nutty flavor, it is suitable for the preparation of both sweet and savory meals.
Linseed flour instead of wheat flour
Linseed flour contains only 4 grams of carbohydrates per 100 grams and is inherently gluten-free. In baking recipes for cakes, bread, tortillas and pizza dough it replaces about 20 % of the wheat flour. The remaining flour content can be replaced, for example, with partially de-oiled almond flour or coconut flour.
Linseed flour as a vegan egg substitute
Because of its high fiber content, linseed flour swells in conjunction with liquid. 1 tbsp of golden linseed flour mixed with 3 tbsp of water replaces 1 egg in your baking recipes.
Linseed flour instead of gelatin
Linseed flour can, like locust bean gum or guar gum, ideally be used as a binder and thickener for sauces, soups, drinks or dessert.
How does linseed flour affect your health?
Linseed flour is rich in fiber, protein, omega-3 fatty acids and minerals like calcium, magnesium or iron. In combination with a balanced and healthy diet, it can entail many health benefits.
Fiber for good and healthy digestion
The fiber of the linseed flour can, due to its special swelling properties, strengthen the intestinal flora, increase the volume of the digestive tract content and therefore stimulate digestion. For bowel cleanse, many people take linseed flour with their morning cereals or porridge.
Phytohormones for hormone metabolism
In comparison to other plants, linseed and consequently also linseed flour contains about 75 to 800 times more lignans, so-called phytonutrients. They should have a positive effect on the hormone metabolism, especially on the testosterone level. By regular consumption, linseed oil should be able to reduce prostate size.
Antioxidants to protect against free radicals
The antioxidants contained in linseed flour protect the cell walls from free radicals and can improve complexion and hair structure.
Detox: Purification by dietary mineral selenium
The trace element selenium that is contained in linseed flour is thought to have a detoxifying effect. Selenium binds heavy metals and helps to carry them out of the body.
OPW Ingredients is your producer for partially de-oiled linseed flour
Use our linseed flour made of golden or brown linseeds for the production of your pastries, convenience products or pasta variations.
Benefit from our product quality:
- IFS Food certified
- ISO 9001:2015 certified
- Organic certified
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