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.

 

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