Flax seeds and flour
The Flax seeds & flour posses numerous properties/qualities.
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- Taste, flavour and color : this seed has a slightly sweet taste and an aromatic note of walnut. 2 qualities are available : white and brown - No allergens : flax is Clean Label and does not contain gluten nor allergens, so it does not need any specific allergen labelling - Preservative and texturizing properties : stabilisation of humidity which increases the shelf life, thickener and stabiliser in sauces, drinks and diverse seasonings, texturizing factor in bread doughs - Vegetables fibers : flax is highly rich in food fibers, around 28 %, with a balance between prebiotics and insoluble fibers - Vegetable omega 3 : flax seeds contain polyunsaturated fatty acids including 50 % of linoleic acid (ALA) which is transformed in EPA DHA, but does not contain any trans fatty acids. A dose of 1,6 g per meal is enough to consider a food as rich in omega 3 - Proteins : flax contains between 20 and 23 % of proteins so twice as much wheat, and is rich in valin and leucin - Low glycemic index : around 4 % - Lignans : flax is one of the richest sources of lignans (1 % of the weight), complexs of polyphenols with famous anti-oxydizing and nutraceutical properties - Antioxidant : flax contains many antioxidants with positive effects on health, with a higher rate than blueberry or other red fruits - Stability : flax seeds are rich in omega 3 and other polyunsaturated oils. To guarantee a quality stabilized on 12 months, the company Enreco uses a proprietary technology without chemical process that permits to eliminate any residual enzymatic activity. |
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- In bakery mix, mixed in bread doughs - In sauces - Scattered or homogenized in drinks. |