Flour range














  • Pumpkin seeds 
  • Sesame seeds 
  • Sunflower seeds 
  • Pumpkin seeds 
  • Sunflower seeds 
  • Pumpkin seeds 
  • Sesame seeds 
  • Sunflower seeds 

Seed and grain flours:
functional and nutritional benefits 

FLANQUART proposes a broad range of oilseed, pseudocereal and pulse flours. These flours have a number of benefits for cleaner recipe formulation, while at the same time offering an unrivalled range of flavours. 

Les bienfaits des graines sont liés à leur fonction première qui est de perpétuer une culture. Elles ont été mises au point par la nature pour pérenniser la vie. Chaque graine contient tout ce qu’il faut à une future plante pour se développer. Elle constitue une réserve précieuse, avec tous les éléments nutritionnels nécessaires pour faire pousser une nouvelle plantule. Il en existe autant que de végétaux, mais toutes ne sont pas comestibles. Les graines contiennent ainsi des protéines, glucides, de bons lipides (oméga 3,6,9). Elles sont des concentrés de micronutriments, vitamines et minéraux. Elles apportent aussi des fibres. Tout ce dont notre organisme a besoin. Les animaux l’ont compris et en consomment depuis la nuit des temps. Les humains ont appris à les sélectionner et les cultiver. Les bienfaits des graines les rendent précieuses pour compléter les apports constitués par les autres types d’aliments.

Flours: an alternative form
for seeds and grains

Seeds and grains can also be ground or milled to produce a flour. This process makes the nutrients even more accessible. FLANQUART proposes just as many flours as there are seeds and grains in its catalogue. 

Oilseed flours are produced using the whole seed, without removing the oil. These oilseed flours have a fat content of around 35%, predominantly in the form of unsaturated fatty acids. The fibre content of these oilseed flours is also significant, ranging from 8% to 21%. 
Pumpkin, sesame and sunflower seeds can be toasted and caramelised before milling. 
Amaranth, millet, quinoa and buckwheat are pseudocereals, also known as pseudograins. These grains are gluten free. They produce fine, dry flours. 
Pulses have a high protein content and can also be turned into flour. 

Flour, for mixing into preparations 

Oilseed flours are original ingredients for use in pastry-making. They can be used to adjust the colour of the finished product and add distinctive flavours. In baked goods, pumpkin and sunflower seed flours optimise shelf life and make the seeds’ nutrients available in an alternative form. 

FLANQUART also proposes a range of pseudocereal and pulse flours. These protein and mineral-rich flours are ideal in gluten-free formulations to add character to recipes. 
The grain size of the flours varies depending on the initial seed or grain type used. They can all be easily incorporated into a mixer or blender for use in preparations. However, their mixing behaviour varies depending on the type of raw material. Seeds and grains can be toasted or caramelised before being turned into flour, to add even more flavour and originality to your recipes.

Clean label functionalities

These flours offer clear nutritional values, but there is also another way of using seeds and grains: crushing.  In this case, the seeds and grains are simply cut up, to obtain fragments known as “bits”. These bits, which are smaller than flakes, can be easily incorporated into preparations. They can be used to create different textures in chocolate and ice cream making or biscuit making, for example. 
In addition to their flake version, FLANQUART also proposes cereals in crushed form. In this case, it uses wheat, barley, rye or oats. The specialist also prepares pumpkin and sunflower bits. These seed versions can then be caramelised or salted. Different processes can be combined to create à la carte products.