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Bulk Brown Flax
Organic Alfalfa Seeds offer a natural boost of nutrition and versatility to your culinary creations.
🌱 Add a satisfying crunch and subtle nutty flavor to salads, soups, and snacks!
🌱 Elevate the nutritional profile of your products by incorporating Organic Alfalfa Seeds into bread, granola bars, and beverages, providing essential nutrients in every bite!
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Product Data
| Scientific Name | Linum usitatissimum. |
|---|---|
| Origin Countries | Russia, Kazakhstan, China and Canada |
| Product Use | Russia, Kazakhstan, China and Canada. |
Production & Sourcing
Brown flax is made through a process that begins with the cultivation of flax plants. These plants are typically grown in temperate climates and reach maturity within a few months. Once the flax plants have matured, they produce small round seed pods containing the brown flax seeds. The seeds are harvested by cutting the plants and threshing them to separate the seeds from the stalks. After harvesting, the brown flax seeds undergo a cleaning process to remove any debris or impurities.
Applications
- Baked Goods
- Bars and Cereals
- Granola Bars
- Snack Bars and Energy Bites
- Snack Production
- Trail Mixes and Snack Mixes
- Dairy and Non-Dairy
- Smoothies
- Meats and Substitutes
- Salad and Side Dishes
- Dressings and Sauces
- Dietary Supplements
- Vegan
- Vegetarian
Functionality
- 0mega-3 Fatty Acids
- Texture Enhancements
- Dietary Fiber Enrichment
- Antioxidant
- Plant-Based Protein
- Essential Vitamins
- Essential Minerals
Benefits
Brown flax seeds have a mild, nutty flavor with a subtle earthy undertone. The taste is slightly sweet, which becomes more pronounced when the seeds are toasted or ground.
Brown flax seeds have a smooth, glossy surface and a firm, yet tender texture. When whole, they have a slight crunch, but they become soft and gelatinous when soaked or ground.
Brown flax seeds are dark brown in color, with occasional lighter speckles. When ground, they release oils that darken the color, resulting in a rich brown hue.
Brown flax seeds are highly nutritious, rich in omega-3 fatty acids, dietary fiber, and lignans, which have antioxidant properties. They are also a good source of protein, vitamins, and minerals, including magnesium, manganese, and thiamine. Additionally, they contain phytochemicals that may have various health benefits, such as reducing inflammation and improving heart health.
Brown flax seeds have a low moisture content, but they readily absorb water when soaked, forming a gel-like substance. This property makes them suitable for use as a binding agent in recipes such as egg substitutes or as a thickening agent in sauces and dressings.
Brown flax seeds have a subtle, nutty aroma that becomes more pronounced when they are toasted or ground. The aroma is reminiscent of freshly baked bread or roasted nuts, adding depth to dishes in which they are used.
Brown flax seeds provide a delicate balance of flavor and texture to dishes. Their mild, nutty flavor complements a wide range of ingredients, while their soft, gelatinous texture adds moisture and richness.
Brown flax seeds offer a pleasing contrast in texture when added to baked goods, cereals, yogurt, or smoothies. Their crunchy exterior and soft interior create a satisfying mouthfeel and enhance the overall eating experience.
Brown flax seeds have been cultivated for centuries and are native to the Mediterranean region. They are widely used in European and North American cuisines, where they are incorporated into various dishes, including bread, crackers, and porridge.
Brown flax seeds are gluten-free and suitable for individuals with gluten intolerance or celiac disease. They are also vegan and vegetarian-friendly, making them a valuable source of omega-3 fatty acids and protein for those following plant-based diets.
Uses in manufacturing
Brown flax is often incorporated into bakery products such as bread, muffins, cookies, and crackers. It can be added whole, ground, or as flaxseed meal to enhance the texture, flavor, and nutritional profile of these items. Flaxseed meal can also act as a binding agent or egg substitute in vegan or gluten-free baking recipes.
Brown flax is a popular ingredient in breakfast cereals, granolas, and muesli mixes. It adds a crunchy texture and nutty flavor to these products while providing a boost of fiber, omega-3 fatty acids, and other essential nutrients.
Brown flax seeds are used in the production of snack bars, trail mixes, and energy bites. They provide a nutritious addition to these snacks, contributing to their satiety and offering health benefits such as heart-healthy fats and fiber.
Brown flax can be added to dairy and non-dairy products such as yogurt, milk alternatives, and cheese. Ground flaxseed can be mixed into yogurt or smoothies for added nutritional value, while flaxseed oil can be used as a plant-based fat source in dairy-free products.
Brown flax is sometimes used as an ingredient in meat products, such as sausages and burgers, as well as meat alternatives like veggie burgers and meatless patties. It can help improve the texture, moisture retention, and nutritional content of these products.
Ground flaxseed or flaxseed oil is often used in salad dressings, sauces, and marinades to add a nutty flavor and boost the omega-3 fatty acid content. It can also act as a thickening agent or emulsifier in these formulations.
Brown flax is a common ingredient in dietary supplements such as omega-3 supplements, fiber supplements, and nutritional powders. These supplements provide concentrated doses of flaxseed-derived nutrients for individuals looking to boost their intake of essential fatty acids, fiber, and other beneficial compounds.
Main producing countries and Harvest time.
Russia, Kazakhstan, China and Canada are among the top producers of brown flaxseed. Usually flaxseeds are harvested around 30-35 days after flowering. The general harvest season for brown flaxseed typically falls between July and September in the Northern Hemisphere, which aligns with the warmer months of summer.