Applications
Traditional bread
and speciality breads
Cakes and
viennoiseries
Yellow doughs
and products with
a creamy consistency
Egg
replacement
Your needs
Do you want to review your formulations to meet the new market trends; develop new products with natural, healthy, and transparent solutions? See our range of Clean Label ingredients.
IMPROVE
THE NUTRIENT DENSITY
OF YOUR PRODUCTS
Total or partial REPLACEMENT OF EGGS
Historically, ground flax is used in vegan diets as an alternative to eggs. It is one of the most effective plant-origin ingredients to use as an egg substitute due to its emulsifying capacity and its texturising properties. Its balanced composition of proteins, fibres and fats gives it properties similar to those of eggs. The replacement of eggs is particularly effective in yellow dough products, creams, and more generally for all cakes and pastries (cakes, muffins, brioches, pancakes, crêpes or pancakes, etc.). Total or partial replacement with flax-based ingredients makes it possible to reduce the cost of the recipe significantly whilst maintaining the product’s organoleptic and nutritional properties.
Creaminess and hydration
Soluble flax fibre has texturising properties and a high water retention capacity giving it the ability to store humidity and maintain a creamy, moist structure. It also makes it possible to provide viscosity for the dough and a greater freshness. Flaxseed flours are therefore the natural solutions for substituting texturising agents such as fatty acid mono- and di-glycerides. They are especially advantageous for bread, industrial viennoiseries, cakes and biscuits with a velvety texture or other bakery products.
Anti-blistering effect in controlled-growth bread
Flaxseed meal, with its high protein, fibre and fatty acid content, has natural emulsifying properties. It helps to bind together the different components of a mixture, giving it a supple, homogenous texture. Flax is an alternative to lecithin, mono and diglycerides of fatty acids (E471) and gums for bakery and pastry products. It also limits phase shifting thanks to its affinity for the different phases of the preparation and the ability of the fibres to create a network.
EMULSIFIER
With its high protein, fibre and fatty acid contents, flaxseed flour has natural emulsifying effects. It makes it possible to bind the various elements of a mixture to each other and obtain a flexible homogeneous texture. Flax is an alternative to lecithin, glycerine and Arabic gum for bakeries, viennoisierie and pastry products. It also limits phase shifts as a result of its affinity for the various preparation phases and the capacity of the fibres to form a structural net.
PRODUCT
ADVANTAGES
