Low-Carb Flaxseed for Many Applications

December 10, 2003 – Low-carb Flaxseed contributes <3.0 % net (i.e., digestible) carbohydrates, a pleasant flavor, high dietary fiber (27%) and omega-3 content (22%), soft mouthfeel, good textural and water-binding properties. Pizzey’s SelectGrâd™ whole, milled flaxseed replaces up-to 20% of the flour in many bread and bakery formulations or 50% or more of the crumb fraction in deep-fried, battered or breaded products. Other applications include tortillas, pitas, cookies, pancakes, waffles and pizza crust. Pizzey’s MeadowPure™ Quality process guarantees the shelf stability of its flaxseed ingredients.

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