Eleo Linseed Flour: dietary food flour from cold-pressed defatted flaxseeds (Linum usitatissimum). Rich in protein, dietary fibre, lignans and ALA omega-3. Add 1–3 tbsp/day to smoothies, porridge or baking. 150 g.
No major EU allergens. May contain traces of other seeds/nuts. Store cool and dry; keep sealed after opening.
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Eleo Linseed Flour (flaxseed flour) from the Altai Specialist range is a dietary food flour produced from cold-pressed defatted flaxseeds (Linum usitatissimum). Linseed flour is the finely milled press-cake remaining after cold-extraction of flaxseed oil, retaining the high-protein, high-fibre matrix of the seed with the majority of the oil fraction removed. Flaxseed is one of the richest plant sources of alpha-linolenic acid (ALA, an omega-3 fatty acid), plant-based lignans and high-quality protein. The press-cake flour form concentrates the protein and dietary fibre content relative to the whole seed, making linseed flour a highly nutritious plant ingredient. Linseed flour contains both soluble fibre (mucilage polysaccharides) and insoluble fibre (cellulose), as well as B-group vitamins, magnesium, manganese and zinc. It has a mild, slightly nutty flavour and a characteristic light earthy aroma.
150 g bag. Food product.
NET QUANTITY: 150 g
COMPOSITION: Cold-Pressed Defatted Linseed (Linum usitatissimum) Flour.
NUTRITIONAL VALUE: See product label for energy, fat, carbohydrate, fibre, protein and salt content per 100 g and per serving.
USAGE: Add 1–3 tablespoons per day to smoothies, porridge, yoghurt, soups, baked goods or sauces. Can be used as a partial flour substitute in baking.
ALLERGEN INFORMATION: No major EU allergens in ingredients. Produced in a facility that may handle other seeds and nuts. See product label for full allergen information.
STORAGE: Store in a cool, dry place, away from direct sunlight. Keep tightly sealed after opening. Once opened, best consumed within 2–4 weeks.
BEST BEFORE: See packaging.
COUNTRY OF ORIGIN: Russia (Altai).
MANUFACTURER: Altai Specialist (Eleo range), Russia.
IMPORTER: VITATEKA OÜ, Mõisa tee 5, Kostivere alevik, Harjumaa, Estonia 74204, www.vitateka.ee
Delivery - terms and prices
After placing an order, delivery is processed on business days. Package design and product images may differ. Delivery time depends on the selected method - on average up to 5 days.
International Omniva post - from 7 € (price depends on parcel weight). For other options (DPD, FedEx), standard rates and transit times apply.
In addition to the thresholds listed above, we can consider free delivery options depending on the order amount and for deliveries to other countries. Contact us and we will suggest the best option.
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On average - up to 5 business days (depends on the selected delivery method).
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ALTAI SPECIALIST Eleo Linseed Flour 150 g is finely milled flaxseed flour made from cold-pressed defatted linseeds. People usually choose this type of flour when they want to add more plant fibre and protein to meals without using whole seeds. Because part of the oil has been removed first, the remaining press-cake is naturally more concentrated in fibre and protein than whole flaxseed, while still retaining valuable flax compounds such as lignans and some alpha-linolenic acid (ALA), a plant omega-3 fatty acid.
Its main value lies in the structure of the seed. Linseed flour contains soluble fibre, including mucilage polysaccharides, which absorb water and form a soft gel-like texture, and insoluble fibre, which adds bulk. This is why flax flour is often used not only for nutrition, but also to change the texture of porridge, smoothies and baking mixtures. The protein fraction makes the product more filling, while lignans are natural polyphenol compounds for which flaxseed is especially known. Since this is a defatted flour rather than whole-ground seed, it works well for people who want the benefits of flax in a lighter, less oily form.
In the kitchen, this product is practical as a functional food ingredient rather than a standard baking flour. It can be stirred into yoghurt, soups or sauces, blended into a smoothie, or mixed into pancake, bread and cracker batter as part of the flour base. Its mild, slightly nutty taste is easy to combine with both sweet and savoury foods. This kind of flax product is often chosen by people who want to enrich breakfast, increase fibre intake, or make home baking more substantial with a simple plant ingredient.
Flaxseed has a long history of use in food across many regions, and modern linseed flour offers the same raw material in a convenient milled form. As with other fibre-rich foods, it is best introduced gradually and taken with enough fluid. If you are pregnant, breastfeeding, using medication, or following a diet with specific fibre restrictions, it is sensible to check whether linseed flour suits your menu.
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