The Company "LEN OK"
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Flax flour is made from high quality defatted flax seeds by means of using special equipment and advanced technology.
Consumption of 100 grams of flax flour provides the daily maintenance in potassium for 25%, in magnesium for 168%, in zinc for 48%, in iron for 73%, in selenium for 86% and in protein for 46%.
According to its biological usefulness and amino acid composition flax seeds protein is similar to soy protein but is not genetically modified as the soy one.
Daily use of flax flourcontributes to normalization of gastrointestinal tract, improvesintestinal microflora and strengthens intestinal movement, and this is primarily connected with high content of dietary fiber (soluble and insoluble).
Due to polyunsaturated fatty acids (Omega-3) and potassium, flax flour is ideal for maintaining the health of cardiovascular system.
Flax flour is a dietary product, which makes it very useful for those who keep fit, especially in case of 1-st or 2-nd type diabetes.
Flax flour is rich with selenium. Selenium is a powerful antioxidant, which prevents formation of free radicals and development of cancer along with stimulating the immune system.
Since ancient times flax flour has been used in cooking by many people in the world. It increases the nutritional value of any dish, enriching it with proteins, vitamins, microelements and fiber.
Flax flour is ideal for baking pastries made of yeast and unleavened dough: pasty pies, thick pancakes (fritters), pancakes. Flax flour has absorbing properties, that is why pastry made with addition of flax flour does not get stale for a long time.
Flax flour (10–30 %) is recommended to add while making cereals (porridge, semolina, rice pudding) not long before doneness, while cooking soups, gravies, baked puddings, minced meat, while breading cutlets, and besides it is perfect for making lenten dishes (due to high content of gluten, flax flour successfully substitutes eggs in dough).
Keep in a dry, dark place. Use-by date: 12 months.