All our organic flours are controlled in the supply chain and comply with EC Reg. 834/07 and subsequent additions and amendments, relating to the organic production method of agricultural products.
 
De-oiled organic sunflower flour:
The de-oiled organic sunflower flour is obtained by grinding the cake obtained by cold pressing of organic sunflower seeds (Heliantus annus L.).
With a neutral flavor, this high protein content flour (27.1%) can be added directly to all food formulations for the preparation of snacks and baked goods and for breakfast.


Data sheet
Organic dark flax de-oiled flour:
Organic de-oiled brown flax flour (Linum Usitatissimum) is obtained by grinding the cake obtained by cold pressing of organic brown flax seeds.
Compared to flour obtained from flax as it is, it has a higher protein (29.5%) and fibrous (5.3%) percentage, a longer shelf life and a lower fat content.
From a nutritional point of view, flax flour is rich in omega 3 (fatty acids beneficial for the heart and cell walls), vitamins B1, B2, F, enzymes, phytohormones, pectins and lignans and is naturally laxative and emollient.
With a neutral, slightly nutty flavor, this flour can be added directly to all food formulations for the preparation of snacks, muesli and preparations for breakfast in general, rusks, bread and bakery products, pastries food and desserts.


Data sheet
De-oiled organic sesame flour:
The de-oiled organic sesame flour is obtained by grinding the de-oiled panel of organic sesame seeds (Sesamum indicum) obtained by cold pressing of the seeds. The geographical origin is South America, which makes the flour with a nutty and not bitter flavor. This protein-rich flour (37.7%) can be added directly to all food formulations for the preparation of snacks and baked goods and for breakfast.


Data sheet
Organic de-oiled gold flax flour:
Organic gold flax de-oiled flour is obtained by grinding the cake obtained by cold pressing of organic gold flax seeds (Linum Usitatissimum).
Compared to flour obtained from flax as it is, it has a higher protein (31.6%) and fibrous (6.4%) percentage, a longer shelf life and a lower fat content.
From a nutritional point of view, flax flour is rich in omega 3 (fatty acids beneficial for the heart and cell walls), vitamins B1, B2, F, enzymes, phytohormones, pectins and lignans and is naturally laxative and emollient.
With a neutral flavor, this flour can be added directly to all food formulations for the preparation of snacks and baked goods and for breakfast.


Data sheet

Pellegrini Srl
Viale dell’Industria 1,
37030 Ronca’ (VR)