Applications
Gluten-free breads
and breadmaking
products
Yellow doughs
and products with
soft consistency
Soups
and sauces
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
Reinforcement of the “tenacity” of the dough
The “tenacity” is the capacity of a dough to resist deformation. Flax fibre has shown a significant increase in the “tenacity” and the P/L ratio in the Chopin Alveograph Test, thus contributing to an improvement in the breadmaking quality. This property in flax is particularly advantageous for gluten-free applications which have a tendency to lack shape-holding in the absence of gluten. The soluble fibre in the flax also makes it possible to strech the dough and control hydration better.
Total or partial egg replacement
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. Total or partial substitution by flax-based ingredients makes it possible to reduce recipe cost’s significantly whilst retaining the product’s organoleptic and nutritional properties.
emulsifier
With its high protein, fibre and fatty acid contents, flaxseed flour as a natural emulsifying effects. It makes it possible to bind the various elements of a mixture to each other and obtain a flexible texture. Flax is an alternative to lecithin, glycerine and Arabic gum for bakeries, viennoisierie and pastry products. It also limits syneresis as a result of its affinity for the various preparation phases and the capacity of the fibres to form structural net.
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 gluten-free products which have a tendency to be very crumbly and dry in the absence of gluten.
PRODUCT
ADVANTAGES
