Red Lentil Flour Supplier for Food Industry Professionals
Flanquart has been supplying seeds to the agri-food industry for over 30 years. From sourcing to packaging, we produce red lentil flour in our workshops from carefully selected pulses.
Our facilities and processes allow us to offer a micronised, allergen-free red lentil flour.
Pulses are key ingredients for plant-based protein alternatives.
Once ground into flour, red lentils can be easily integrated into a wide range of sweet and savoury recipes.
Red lentil flour is a high value-added ingredient to innovate, enrich, and appeal to consumers.
Characteristics
Form and particle size: Powder, particles < 500 µ
Colour: Pastel orange
Flavour: Nutty
Calories*: 338 kcal
Protein*: 25 g
Fat*: 2 g
Fibre*: 11 g
Versions
- Natural
Sources: France
Packaging: Paper bags containing 5 kg, 10 kg, 20 kg and 25 kg / Customisable labelling
* on average per 100 grams
Our Expertise in Premium Red Lentil Flour
Rigorous Selection of High-Quality Red Lentils
Flanquart has been supplying the agri-food industry with seeds for over 30 years.
Our expertise in sourcing, processing, and packaging meets the requirements of clients in bakery, confectionery, catering, and foodservice.
FSSC 22000 certified, we guarantee a rigorous selection of premium-quality red lentils.
We work with both local and international growers to offer a variety of red lentil origins.
Our lentils are sourced from temperate regions and selected for their post-harvest quality.
Optimised Milling Process Preserving Nutritional Qualities
Our red lentil flour is produced in our allergen-free facility.
Lentils are milled at controlled temperatures to preserve all their nutritional and essential properties.
Standard particle size: 500 µm.
Our dry-milling process maintains the integrity of the fibres, proteins, and minerals naturally present in red lentils.
This gentle method ensures a whole flour that retains its optimal nutritional value.
Strict Quality Control and Guaranteed Traceability
Certified FSSC 22000, the sanitary quality of our products is recognised by major industry players.
Monitoring the intrinsic qualities of our red lentil flour (purity, humidity, trace allergens) strengthens our expertise from raw materials to finished products.
We adapt our analytical control plan to your specifications.
Each batch is delivered with a detailed technical sheet, including full description, nutritional values, and storage guidelines.
Risk analysis of raw materials, combined with a strict control plan, ensures compliance with both French and European regulations as well as your specific specifications.
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Why Choose Flanquart as Your Red Lentil Flour Supplier ?
✔ Stable Supply and Consistent Quality
Flanquart has maintained partnerships with its suppliers for more than 30 years.
Our commitment is to guarantee a reliable supply chain that meets stringent food safety standards.
We conduct regular on-site audits to verify hygiene conditions, logistics capacity, and human expertise.
Our producer network guarantees full traceability from origin to final delivery.
Secure storage in optimal conditions preserves the freshness and organoleptic quality of our flours.
✔ Expertise in Pulses and Technical Support
Our expertise stems from our knowledge of growing regions and farming practices, enabling us to select pulses that meet the highest quality and sanitary standards.
Specialists in pulse flours (red lentil, chickpea, pea, green lentil), our teams support you in integrating red lentil flour seamlessly into your sweet or savoury recipes.
✔ Flexible Volumes and Adaptation to Industrial Needs
Our 7,000 m² production site is designed to meet the needs of food manufacturers, wholesalers, and catering professionals.
Our certifications comply with food industry standards.
Traceability, allergen management, analysis, and control planning are key strengths highly valued by our clients.
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Characteristics of Our Natural Red Lentil Flour
✔ Exceptional Nutritional Profile and Rich in Essential Elements
Like all lentils, red lentils offer an excellent nutritional profile.
We produce red lentil flour containing on average 25% protein.
It is a good source of fibre and minerals such as calcium, magnesium, and iron — ideal for enriching recipes with plant-based proteins.
Typical nutritional composition: high in plant proteins, source of dietary fibre, low in fat (very little saturated fat), natural starch content, and rich in iron, magnesium, and other essential minerals.
Its low glycaemic index makes red lentil flour a healthy ingredient valued in many diets.
Low in fat yet nutrient-dense, it is a complete food.
✔ Functional Properties (Binding Power, Natural Emulsifier)
The nutritional profile of red lentils gives the flour technological functionality.
Its fibre improves water retention in doughs and mixtures.
Depending on incorporation rate, red lentil flour adds structure to doughs.
Its high protein and starch content help reduce the need for certain additives.
The naturally occurring starch provides binding and texturing properties for many culinary applications.
Naturally gluten-free yet starch-rich, red lentil flour is a valuable ingredient for diversifying gluten-free ranges.
✔ Distinctive Colour and Flavour – Characteristic Nutty Taste
Red lentil flour is distinguished by its warm orange-red hue and subtle flavour.
Depending on dosage, it imparts a natural colour to products.
It offers a mild, slightly sweet taste with delicate nutty notes.
This traditional flavour pairs well with grains (durum wheat, rice, spelt) and vegetables, offering chefs wide culinary possibilities.
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Professional Applications of Red Lentil Flour
✔ Pasta and High-Protein Alternatives
Red lentil flour is ideal for producing pasta rich in protein and fibre, providing a nutritious alternative to traditional durum wheat pasta.
It contributes to vibrant colour and superior nutritional value.
Combined with other pulse flours such as chickpea or pea flour, it creates innovative, protein-rich pasta blends.
✔ Enriched and Gluten-Free Bakery and Pastry
Red lentil flour is used in bakery and pastry manufacturing as a partial substitute for wheat or maize flour.
In speciality breads, 10–20% lentil flour increases protein content and adds a golden hue and subtle nutty flavour.
In viennoiseries, it allows for enriched, modern reinterpretations of croissants and brioches.
For gluten-free ranges, red lentil flour combines perfectly with spelt or other whole grains for reinvented traditional creations.
✔ Vegetarian/Vegan Dishes and Protein Substitutes
Red lentil flour is a practical and nutritious solution for catering and foodservice applications, particularly in vegetarian dishes.
It naturally thickens soups and purées.
It is also used in the formulation of vegetarian patties and plant-based protein alternatives to meat.
In savoury ready meals, it enhances the texture of fillings, sauces, and dips while reducing additives.
Combined with other pulses such as chickpeas or green lentils, it naturally enriches dishes with protein, fibre, and iron.
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Our Red Lentil Flour Range for the Food Industry
✔ Natural Red Lentil Flour – Purity and Optimal Quality
Flanquart produces red lentil flour of exceptional purity and quality.
Risk analysis of raw materials, combined with strict control planning, ensures full compliance with French and European standards as well as customer specifications.
Each reference is supplied with a detailed product sheet including: geographic origin, cultivated variety, full nutritional profile (proteins, fibre, iron, carbohydrates, lipids), potential allergen traces, and storage conditions.
✔ Custom Particle Sizes for Your Applications
Our dedicated facilities allow us to adapt the granularity of red lentil flour to your requirements.
Our teams ensure that the flour meets your needs — whether a fine grade for pastry or a coarser grind for traditional breads.
Low-temperature milling preserves the flour’s nutritional integrity while achieving the desired particle size for your application.
✔ Professional Packaging Options (10–25 kg Bags, Big Bags)
All our processed seed products are stored in temperature-controlled cells or bagged according to your needs.
Available packaging options include:
- Big bags up to 1000 kg
- Paper sacks 5–25 kg
- PE bags 500 g–10 kg
- Nitrogen-sealed bags 10–20 kg (for extended shelf life)
Each format ensures optimal preservation and product integrity throughout its use.
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Ordering Your Red Lentil Flour in Professional Volumes
- Email: contact@flanquart.fr
- Phone: +33 3 21 61 74 20
We handle all requests, from small quantities to bulk orders.
Delivery terms:
- Delivery within France and internationally
- Lead time: 3 weeks from receipt of order
- Incoterms: FCA or DAP according to your preferences
Our logistics team ensures the safe delivery of your seeds and ingredients, guaranteeing their quality all the way to your production facility.