Why not make a flour that is 100% linseed?

The special Thermo-extrusion process used to prepare the linseed seeds for Linette® releases the fats (including Omega-3) from the grain. Once they are released these fats need to be stabilised in a flour. Wheat (and Buckwheat) flour act like blotting paper to soak up these linseed fats creating a product that is stable and can be used more easily.



We use cookies on our website. Some of them are essential for the operation of the site, while others help us to improve this site and the user experience (tracking cookies). You can decide for yourself whether you want to allow cookies or not. Please note that if you reject them, you may not be able to use all the functionalities of the site.