ORGANIC 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 organic 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.
The benefits of organic seeds and grains are linked to their primary function, which is to perpetuate a crop. They were created by Mother Nature to sustain life. Each seed contains everything a future plant needs to grow. It constitutes a precious reserve, containing all the nutritional elements the new seedling needs to grow. There are as many seeds or grains as there are plants, but not all of them are edible. Seeds and grains contain protein, carbohydrates and good fats (omega 3,6,9). They are concentrates of micronutrients, vitamins and minerals. They also supply fibre. In short, they contain everything our bodies need. Animals have always known this and have been eating them since the dawn of time. Humans have learned to select and grow them. The benefits of seeds and grains make them an invaluable supplement to other types of foods.
Organic flours:
an alternative form for seeds and grains
Organic seeds and grains can also be ground or milled to produce a flour. This process makes the nutrients even more accessible, improving bio-assimilation. FLANQUART proposes just as many organic 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.
Pulse flours are ideal as an alternative way of incorporating these protein-rich grains.
Flour, for mixing into your preparations
Organic oilseed flours are original ingredients for use in pastry-making, baked goods and ice-cream preparations. 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 your 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 your preparations. However, their mixing behaviour varies depending on the type of raw material. Organic 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 organic flours offer clear nutritional values, but there is also another way of using seeds and grains, as an alternative to flour or flakes: 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 organic 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 and grain-derived versions can then be caramelised or salted. Different processes can be combined to create à la carte products. Some of these products are available as both organic and standard versions.
