Linseed flour
is obtained by cold pressing linseeds and subsequently grinding the press cake. Lin can reach a hight of 1 meter and is an annual plant. Its largest cultivation areas are China, Russia, White Russia, Ukraine and Egypt. The lin for oil extraction is mainly cultivated in North America.
Product details
| Qualities: | partially de-oiled organic |
|---|---|
| Appearance: | cream brown flour |
| Origin country: | Germany |
| Physical state: | firm |
| Durability: | 9 months |
| Storage: | should be stored at 15 °C to 25°C, at a dry and dark place, in original packaging |
Your contact
Fabio Stützelberger
Gerhard Schorsch
Sales Manager Süd/AT/CH
Phone.: +49(0)8193/9312-60 Mobil: +49 (0) 15776379887