Applications

Bakery Products

Sterling Choice flax flour's warm, nutty, whole-grain flavor meshes well with most bakery products. Because it is a soft grain and not a hard grain, it is not abrasive to bakery-processing machinery like other dietary fiber- and whole-grain ingredients. However, flaxseed’s healthy soluble fiber fraction will absorb water, so bakery formulas with added flaxseed may need to be rebalanced at higher levels of flaxseed addition.

Flaxseed is also a strong film former, so dough properties will change with increased additions of flaxseed. Flaxseed should help gas retention in the dough.

Finally, flaxseed becomes very slippery when hydrated, so it can be used to replace fat in many formulas, resulting in calorie reduction.

Breads

ENRECO whole, ground flaxseed adds flavor, color and aroma to whole-grain breads. It will also help loaves to retain moisture, thereby retarding staling.

At greater than an 8% whole-ground flaxseed use level (flour basis), additional vital wheat gluten may be necessary to strengthen the dough. Flaxseed can replace some or all of the fat in a bread formula, due to its dough lubrication properties.

Whole, Ground Flaxseed Requirements For a "High, Rich or Excellent source of ALA-Omega-3s" Claim Breads U.S. Reference Serving Size: 1(grams) Whole, Ground Flaxseed ( % Formula Wt. )       Loaves 55 2.9% Rolls 50 3.2%   1 U.S. 21CFR Part 101.12

Cookies & Crackers

ENRECO whole, ground flaxseed adds flavor and texture to cookies and crackers.

Whole-ground flaxseed included into a formula at 5% or more by weight will help keep cookies moist and chewy. For crispy cookies and crackers, begin with a use level of 2%.

Whole, Ground Flaxseed Requirements For a "High, Rich or Excellent source of ALA-Omega-3s" Claim   U.S. Reference Serving Size:1(grams) Whole, Ground Flaxseed ( % Formula Wt. )       Cookies and Crackers 30 5.3%   1 U.S. 21CFR Part 101.12

Muffins and Bakery Sweet Goods

Whole, Ground Flaxseed Requirements For a "High, Rich or Excellent source of ALA-Omega-3s" Claim   U.S. Reference Serving Size:1(grams) Whole, Ground Flaxseed ( % Formula Wt. )       Muffins and Bakery Sweet Goods 55 2.9%   1 U.S. 21CFR Part 101.12

Pasta

Whole, Ground Flaxseed Requirements For a "High, Rich or Excellent source of ALA-Omega-3s" Claim   U.S. Reference Serving Size:1(grams) Whole, Ground Flaxseed ( % Formula Wt. )       Pasta 25 (dry) 6.4%   1 U.S. 21CFR Part 101.12

Nutrition Bars

Whole, Ground Flaxseed Requirements For a "High, Rich or Excellent source of ALA-Omega-3s" Claim   U.S. Reference Serving Size:1(grams) Whole, Ground Flaxseed ( % Formula Wt. )       Nutrition Bars 40 4.0%   1 U.S. 21CFR Part 101.12

Pizza Crust

Whole, Ground Flaxseed Requirements For a "High, Rich or Excellent source of ALA-Omega-3s" Claim   U.S. Reference Serving Size:1(grams) Whole, Ground Flaxseed ( % Formula Wt. )       Pizza Crust 55 2.9%   1 U.S. 21CFR Part 101.12

Tortillas

Whole, Ground Flaxseed Requirements For a "High, Rich or Excellent source of ALA-Omega-3s" Claim   U.S. Reference Serving Size:1(grams) Whole, Ground Flaxseed ( % Formula Wt. )       Tortillas 55 2.9%   1 U.S. 21CFR Part 101.12