How do we preserve linseed flour?

Omega-3 fatty acids are naturally very sensitive to oxidation (degradation of the fatty acids causing a ransid taste). The Thermo-extrusion process goes some way towards stabilising these fats. The addition of natural extract of rosemary acts on those pro-oxidant molecules that remain after the process. This natural extract protects the fats that the linseed flour contains.

The combination of both of these processes in a controlled atmosphere means that  Linette® has a guaranteed shelf life of 9 months.

Furthermore, the resealable ZIP bag allows the product to be stored for 2 months after opening in a cool, dry place and away from light.

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