Linseed Flour – Fiber Power and Omega-3 for your Baked Goods

Linseed flour adds real value to your bread and baked goods: more fiber, plant-based protein, and valuable omega-3 fatty acids. With an inclusion rate of 10 to 20 percent, you achieve a nutty-mild note without compromising baking quality.

✓ Made from golden flaxseed – full-bodied and mild in taste

✓ 36.5 g protein per 100 g – ideal strength-to-weight ratio

✓ 43.9 g fiber per 100 g – nutritionally valuable

✓ Rich in Omega-3 and digestion-promoting – for your customers' health

✓ 10 to 20 % inclusion rate – perfectly dosable, even for beginners

Tip: With 15 percent inclusion (e.g., 150 g linseed flour per 1 kg wheat or rye mixture), you get a light, flavorful baked good with a stable crumb and distinct nutty aroma. Increase hydration by 2 to 3 percent – linseed flour absorbs some water.

Nutritional information (per 100 g):
Energy 1460 kJ / 352 kcal
Fat 13 g
of which: saturated fatty acids 1.4 g
Carbohydrates 0.1 g
of which: - Sugar 0 g
Fiber 43.9 g
Protein 36.5 g
Salt 0.2 g

Allergens: may contain traces of mustard seeds and sesame