The flax seeds (brown or gold) are partially deoiled by cold pressing. The press cake can then be ground. Linseed press cake contains approx. 33 % protein, 10-15 % oil with predominantly polyunsaturated fatty acids and 33 % dietary fibre. The seed husks in particular contain many micro elements, vitamins and minerals. Special properties are the large amounts of the trace element selenium, the B-vitamin complex and natural vitamin E. Of secondary plant substances, the mucilages, so-called pentosans, are of particular interest. They lead to a high swelling capacity of the flour (up to four times the water absorption) and have a positive effect on the gastrointestinal tract. Linseed flour also has a high proportion of lignans. In addition to the linseed press cake, we can also offer the partially deoiled linseed flour, cold-pressed linseed oil, linseed and linseed protein. All products are available in organic and conventional quality.