Characteristics
Form and particle size: Oval, flat, pointed, 4 mm to 5 mm
Colour: Chestnut brown, copper
Flavour: Fruity, tangy and fresh
Calories*: 506 kcal
Protein*: 20 g
Fat*: 35 g
Fibre*: 27 g
Versions
- Decontaminated
- Crushed
- Flour
- Paste
Sources: France, Poland, Kazakhstan
Packaging: Paper bags containing 5 kg, 10 kg, 20 kg and 25 kg and big-bags
* on average per 100 grams
Brown flaxseed
Brown flaxseed
Brown flaxseed is an ideal ingredient for numerous baked goods. Incorporated into rustic wholegrain breads, crispbreads or crackers, brown flaxseed contributes to the healthy nature of the finished product. Brown flaxseed has a fruity, tangy and fresh flavour. Toasting brown flaxseed makes it crunchy and easier to digest.
Did you know? One tablespoon of ground brown flaxseed contains around 1.6 g of omega-3 fatty acids.
As a topping, brown flaxseed is practically unrivalled. The colour and graceful shape of the seeds bring a distinctive visual effect in numerous applications. Baked goods, salads, delicatessen products and ready meals or frozen desserts: brown flaxseed brings texture and conveys a positive healthy image.
Brown flaxseed has remarkable functionalities. In contact with water, the integument of brown flaxseed becomes coated with mucilage.
Milled into a flour or ground into a paste, brown flaxseed becomes a clean label ingredient. Brown flaxseed flour and brown flaxseed paste can be used as a substitute for texturizing or binding gums or eggs, and facilitate gluten-free formulations.
Brown flaxseed
known for its high omega-3 content
The nutritional qualities of flaxseed are well known.
Low in carbohydrate, flaxseed has a fibre content of around 25%. It contains around 20% protein. Minerals, amino acids and vitamins are also well represented in the nutritional profile of flaxseed.
Above all, it’s the lipid profile of brown flaxseed that has earned it such an excellent reputation. Like chia seeds, it is very rich in omega-3 fatty acids, including alpha-linolenic acid. What’s more, its omega-6/omega-3 ratio is excellent, with omega-3 fatty acids accounting for over 40% of the fat contained in the seeds.
All these nutritional qualities give flaxseed undeniable health benefits, particularly for preventing cardiovascular disease and improving transit.
Flaxseed
grown in France
For more than 20 years, FLANQUART has been developing its French flaxseed supply chain by building a network of farmers. This network is based on participative exchange between our producers, the aim being to optimise farming practices, seed and field treatments.
Impurities are removed from this flax in our dedicated sorting lines. In addition, our reinforced control plan guarantees optimal product quality.
Flax has been cultivated since the Neolithic period. The oldest traces of flaxseed have been found at an archaeological site in South-West Asia, dating back around 12,000 years. This oleaginous herbaceous plant was cultivated both for the fibres in its stem and for its oil-rich seeds. Today’s varieties of flax (Linum usitatissimum) are derived from the first wild strains, domesticated and then selected. Flax is grown in most of the world’s temperate regions. We prefer European-grown flaxseed.
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