Flours

Seed Flours

The cold pressing process does not damage the nutrients naturally present in the seeds, making the oils healthy, nutritious and tasty. The by-products are no different. In Grapoila’s Zero Waste production, all by-products are made use of: dry press residues (cakes or pellets) are ground and sieved into fine-grained seedflour.

While each of them has different characteristics, their nutritional values differ, they have some common properties:

• they (and the factory) are certified gluten free
• they are low in fat, energy and carbohydrate
• preserve the (water soluble) vitamins, minerals, fiber and other antioxidant nutrients of the natural seeds
• many of them are high in vegan proteins
• they fit well in any modern diet (paleo, low-carb, keto, gluten free, etc.)
• they are perfect natural substitutes of white flour (in varying proportions)
• many of them are great natural emulgeants and thickeners

they also can simply consumed by mixing in yoghurts, shakes, müsli or protein blends

The possible uses and recommended mixing ratios are indicated by small pictograms for each product.