Our functional ingredients for the development of your gluten-free products. Clean Label solutions, French origin guaranteed, available as ORGANIC.
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.
We have a wide range of nutritional flours which are easily incorporated into all types of food product and which adapt to many applications.
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.
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.
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.
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.
Would you like more information about our Clean Label range of ingredients as well as our services? Contact our teams.