Supplier of buckwheat flour for professionals
Flanquart has been supplying seeds to the food industry for more than 30 years. Sourcing, quality, processing and packaging — our expertise enables us to offer buckwheat flour that meets your requirements.
Characteristics
Form and particle size: Powder, 92% of particles < 300 µ
Colour: White, grey
Flavour: Nutty, rustic
Calories*: 355 kcal
Protein*: 9 g
Fat*: 1.8 g
Fibre*: 3 g
Versions
- Natural
Sources: France, outside EU
Packaging: Paper bags containing 5 kg, 10 kg, 20 kg and 25 kg / Customisable labelling
* on average per 100 grams
Our expertise in processing buckwheat
Expert seed selection
A supplier to the food industry for over 30 years, Flanquart has recognised expertise. Our sourcing, processing and packaging operations meet the requirements of our clients in bakery–patisserie, chocolate, catering and foodservice.
Certified FSSC 22000, we guarantee strict selection standards for our buckwheat flour.
Processing methods preserving its characteristic flavour
Buckwheat seed flour is produced in our allergen-free facility. Grinding is carried out at controlled temperatures to preserve essential nutrients. This wholemeal flour retains all the benefits of the buckwheat seed.
Particle size can be adapted to your specific needs depending on the intended application.
Quality control from intake to finished product
Our teams ensure that you receive high-quality buckwheat flour that meets your needs. This commitment is reflected in our expertise in sourcing. Our in-house manufacturing processes are controlled to mill at low temperatures and preserve the nutritional qualities of the seeds. Beyond our analytical control plan for food safety, we define with you the specific analyses required to maintain a constant nutritional quality level for buckwheat flour.
Why choose Flanquart as your buckwheat flour supplier?
✔ Secured sourcing ensuring full traceability
Flanquart has been working with its suppliers and producers for more than 30 years. Our commitment is to guarantee a constant supply that meets the strictest food-safety requirements. We carry out regular on-site audits to verify sanitary conditions, logistics capabilities and human expertise.
Our international network enables us to secure volumes for year-round wholesale supply to professional buyers and food wholesalers.
✔ Consistent organoleptic quality for reproducible results
Flanquart produces high-quality buckwheat flour with optimal purity and consistency. Raw-material risk analysis, combined with a strict control plan, ensures our buckwheat flour complies with French and European regulations as well as your specifications.
Each reference includes a complete technical data sheet indicating: plant origin, milling type, detailed nutritional values, lipid and fatty acid content, protein and mineral sources, and nutritional benefits.
✔ Specialist expertise in crêperie applications and tailored technical support
Specialists in alternative flours (sunflower, amaranth, chickpea, various legumes), our teams support you to ensure that buckwheat flour meets your exact needs and integrates seamlessly into your recipe.
We advise you on the optimal use of buckwheat flour according to your applications: patisserie, savoury cuisine, ready meals, or innovative creations.
Find out more
Characteristics of our professional buckwheat flour
✔ Balanced nutritional profile (proteins, fibres, antioxidants)
Buckwheat flour offers a naturally balanced nutritional profile, combining high-quality plant proteins, dietary fibre and essential amino acids. Rich in key minerals such as magnesium, manganese and zinc, it contributes to healthy muscle, nervous-system and immune function.
Naturally gluten-free and with a moderate glycaemic index, it provides stable energy and excellent digestibility — ideal for health products, gluten-free diets, and consumers with gluten intolerance or coeliac disease.
✔ Techno-functional properties (elasticity, characteristic colour)
Buckwheat flour is technologically highly interesting. Its strong absorption capacity enhances hydration, softness and elasticity in gluten-free doughs. It improves dough stability in speciality breads.Buckwheat flour contributes to the colour and crumbly texture of bread crusts and biscuits. It tolerates industrial baking and refrigeration processes without compromising texture.
Its stable organoleptic profile makes it a key ingredient for catering products and foodservice applications.
✔ Quality certifications and food safety
Certified FSSC 22000, the sanitary quality of our products is recognised by major companies in the sector. Monitoring intrinsic product attributes (purity, moisture, energy value, etc.) reinforces our expertise from raw materials through to delivered goods.
We adapt our release analytical control plan to your specifications. Each lot is accompanied by a technical data sheet with a full description including: nutritional composition, energy value (kcal), lipid and fatty acid content, protein and mineral sources, and recommended shelf life.
Risk analysis of raw materials, combined with a strict control plan, ensures all our products comply with French and European regulations as well as your specific requirements.
Find out more
Applications of buckwheat flour in industry
✔ Gluten-free bakery–patisserie and rustic breads
Buckwheat flour, also known as black-wheat flour, provides a grey–brown colour that enhances traditional recipes (dark breads, crêpes, rustic cakes). The characteristic roasted flavour of buckwheat can be intensified through a toasting process.
Used alongside breadmaking flours such as wheat flour, buckwheat flour enhances the sensory character of speciality breads and biscuits.
Buckwheat flour improves structure and nutritional profile (proteins, fibres, antioxidants) in gluten-free blends.
✔ Desserts, ice creams and chocolate
Buckwheat flour offers a roasted aromatic note that pairs naturally with dark chocolate and caramel. It is a truly differentiating ingredient for ganaches, pralines or inclusion biscuits in “artisan-style” product ranges.
In frozen desserts, buckwheat flour contributes to natural creaminess and a distinctive cereal note.
✔ Catering products and ready meals
Buckwheat flour is the essential ingredient for galette batters and savoury crêpes. It also features in rustic tart dough formulations.
As a gluten-free base, buckwheat flour adds distinctive organoleptic character and nutritional value (magnesium, antioxidants) to vegetarian preparations (savoury cakes, puff pastries, wraps).
Find out more
Buckwheat flour range and packaging
✔ Natural and toasted buckwheat flour
Flanquart has extensive expertise in seed processing for the food industry. This includes thermal treatments of varying intensity.
Thermal treatments are used to reduce microbial load. When more intense, they deliver rounder, toasted organoleptic notes. These treatments can be carried out without contamination by major allergens.
✔ Particle sizes adapted to your specific applications
Our dedicated facilities and processes enable us to adjust the particle size of buckwheat flour to your specifications. From fine powder for patisserie to a coarser grind for specific applications, our teams ensure the flour meets your needs.
The chosen particle size influences final texture: smooth doughs, soft crêpes, or products with more character.
✔ Scalable professional packaging (5 kg to big bag)
All products resulting from seed-processing operations are stored in our silos under optimal conditions (cool, dry, protected from light) prior to packaging.
We offer various packaging options and formats:
- Big Bag on request (for wholesale)
- Paper bags 5 to 25 kg (standard professional format)
- PE bags 500 g to 10 kg
- Nitrogen-flushed bags 10 and 20 kg (extended shelf life)
Bulk flour for industrial and wholesale customers (custom volumes)
Each packaging type is designed to ensure optimal preservation over several months, with customised labelling including all regulatory information.
Find out more
Order your professional buckwheat flour
✔ Simplified ordering process and sampling
Contact us by email at contact@flanquart.fr or by phone at +33 3 21 61 74 20 for any wholesale request — from small volumes to large bulk quantities for wholesalers and manufacturers.
We provide test samples to validate the quality, flavour, colour and functional properties of our buckwheat flour before any large-order commitment.
Our sales team will also send a complete technical description with energy value, detailed nutritional composition and usage recommendations.
✔ Delivery in France and for export with logistics tracking
Delivery in France and internationally
Lead time: 3 weeks from receipt of order
Incoterms: FCA or DAP
Our transport conditions meet preservation requirements (cool, dry, protected from light) to guarantee product quality right up to your production site.
✔ Technical support and tailored usage guidance
We provide comprehensive support from seed selection through to final delivery. Our R&D team advises on:
Optimal use of buckwheat flour in your recipes (patisserie, savoury cuisine, ready meals)
Blends with other base flours (wheat, white wheat, chickpea, legumes) to create bespoke mixes
Dosages to maintain nutritional balance (protein, energy, fat sources)
Alternatives to traditional ingredients: partial replacement of wheat, starchy potatoes, or use as a natural binder
Innovative applications: enriched crêpe batters, gluten-free dough bases, plant-based culinary preparations
Our expertise covers a wide range of professional applications. We also provide advice on shelf life according to your packaging format and storage conditions.
Find out more