Naturland . partly deoiled
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By cold pressing freshly harvested linseed we get our valuable linseed oil which is very rich in omega-3 fatty acids. The so-called press cake still contains about 12% of the valuable oil and about one third vegetable protein, low carbohydrates, and 40% fiber. In the Ölmühle Solling, the press cake is ground to a fine flour.
Linseed flour has a very good swelling power and is therefore suitable as an ingredient in bread doughs and baked goods of all kinds. Since it contains no sugar, it is the ideal supplement for a carbohydrate-reduced (low carb) diet and a great source of fiber. One teaspoon of linseed flour added to cereal stimulates the digestion and reduces the feeling of hunger.
100g of linseed flour contain 331 kcal.
The secondary plant substances of linseed contribute to a healthy digestion. Linseed flour, also known as flax flour, is suitable for the production of bread, rolls and pastries as well as an addition to cereal.
When baking, 10-20% of the usual flour can be replaced with linseed flour. Since it has a very good swelling capacity, it can be necessary to add more water to the recipe.When baking, 10-20% of the flour can be replaced with flaxseed flour. Since it has a very good swelling capacity, just adjust the amount of liquid in the recipe accordingly!
Average energy and nutrient content for 100 g
Please enjoy our products as part of a diverse and balanced nutrition.
As a product of nature the composition of the oil can vary, the given specifications are therefore average values.