Paste range
- Hemp seeds
- Pumpkin seeds
- Sesame seeds
- Sunflower seeds
- Hemp seeds
- Pumpkin seeds
- Hulled sesame seeds, natural, black
- Sunflower seeds
- Hemp seeds
- Pumpkin seeds
- Sesame seeds
- Sunflower seeds
A 100% natural seed paste
to enrich your recipes
Seed pastes are produced using a specific process developed by FLANQUART. Composed purely of seeds, they are ideal for use in bakery goods, pastries, delicatessen products, chocolate or frozen desserts.
The benefits of 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.
Whole oilseeds
proposed in paste form
FLANQUART has developed in-house expertise to offer you seed pastes. We have devised a process based on a combination of several of our individual seed and grain processing operations. Sequences, durations and settings have been finely tuned by our R&D teams for all the different raw materials and products proposed.
The seeds are reduced to a paste. This has a soft to liquid texture, depending on the composition of the variety used. The result is obtained without the use of any additives or preservatives. These are 100% natural products composed solely of the oilseed. It is the lipid fraction that gives the seed paste its fluidity.
Hemp, chia, pumpkin, sunflower and sesame seeds, as well as flaxseed are the seeds proposed in paste form, either alone or in combination.
Seed paste,
a very contemporary product
Seed paste is a clean ingredient that meets a number of nutritional trends and challenges.
Consumers are increasingly aware of the composition of the foods they eat and of the impact their eating habits can have on their health. They have access to more and more tools to help them assess the nutritional quality of foods. In France, the Nutri-Score is widely appreciated by consumers as a way of determining food quality.
For its part, the government regularly implements a national public health programme with a nutrition component, one of the aims of which is to improve the nutritional quality of all processed foods by encouraging voluntary action on the part of food sector professionals.
For the food industry, this has led to more transparent ingredient lists, the removal of food additives and optimisation of the nutritional quality of recipes.
Seed pastes offer good lipid/unsaturated fatty acid (Omega-3-6-9) profiles, plant proteins (between 18 and 35% protein), fibre (between 4.5% and 2.5%) and minerals (Phosphorus, Potassium, Magnesium, Calcium, Iron and Zinc).
Oilseed pastes pave the way for a wide range of applications for the food industry, as part of the drive to develop products with ingredients that are minimally processed, natural and beneficial for consumers.
Les fonctionnalités insoupçonnées
de la purée de graines
Le champ d’application est foisonnant en boulangerie, pâtisserie, biscuiterie, petit déjeuner, glaces, traiteurs, plats préparés :
- Substitution de toute ou partie du beurre (pains de mie, pain viennois, buns, biscuits…)
- Substitution des gommes (collage pour topping, stabilisant, texturant…)
- Formulation Gluten-Free (pain, biscuit, barres de céréales)
- Formulation Végan (pain, ganache, sauce, plats préparés…)
- Diminution des sirops de glucose comme agent collant (barres de céréales)
- Stabilisant dans les alternatives végétales au lait
La purée de graines,
un ingrédient différenciant
Pour une recherche de saveur spécifiques, la préparation des graines en amont du broyage (toastage, caramélisation, salage) fait apparaitre des saveurs fines ou puissantes selon vos exigences.
Certaines graines comme le tournesol sont des exhausteurs de goût. Réduites en purée puis associées à un arôme naturel ou une sélection d’épices, elles permettent des aromatisations ou assaisonnements différenciant.
La taille des particules, la viscosité, peuvent être adaptée à votre ligne de production.
Vous pouvez aussi incorporer cette purée de graines dans une masse, pour créer des recettes originales, voire exotiques. Par exemple, une purée de sésame décortiqué ou de tournesol, peut servir de base dans une ganache ou dans de la glace. Cela permet d’enrichir la gamme de vos créations en chocolaterie ou glacerie.
En pâtisserie, l’ aide culinaire peut très bien être incorporée à des pâtes liquides . La purée de sésame noire, entre autres, s’y prête très bien. Elle confère un goût franc à la préparation, venant rehausser une saveur qui pourrait être apportée par des graines entières. La purée de graines se révèle aussi une très bonne piste pour des biscuits typés. De nombreuses combinaisons sont possibles pour des recettes gourmandes. Vous n’avez qu’à laisser jouer votre imagination.