An exciting and innovative product, olive seed flour is a functional food and provides solutions to the problems presented by gluten-free doughs. Our Olive Seed Flour contains high levels of vegetable protein, fiber, monounsaturated fats and antioxidant polyphenols. The seeds are ground mechanically to incorporate the flour into doughs and other cereal-based goods. This flour is an excellent ingredient to increase the elasticity of gluten-free bread.
The novelty of our olive seed flour has the capacity to provide greater elasticity to gluten-free spongy doughs with three extra advantages:
· 100% Natural Ingredient
· Suitable for clean label
· Easy application
Adding olive seed flour at levels of 1.5- 6 % can be sufficient to obtain excellent results. Our olive seed flour does not create an adverse flavor or color and is indicated for both industrial manufacturers and artisan bakers. It can be used in all gluten-free applications that require volume such as; breads, muffins, biscuits and croissants. It can also be added into other products to improve functional properties such as; enriched with vitamins, omega 3 fatty acids, etc.
Bread on the right is made with Nutexa Olive Seed Flour. When the olive seed is extracted from the olive and then crushed and ground to produce a flour, it concentrates the antioxidant properties of the fruit. A bakery in Spain specializing in gluten-free products has turned to Olive Seed Flour to obtain elasticity without having to use synthetic gums which has led to an improved bread with ingredients as natural as possible as well as of good taste and texture.
**Global Trading Ventures, Inc is the US/Canada Distributor for Nutexa Natural Ingredients and Extracts
Our Olive Seed Flour in action, utilized by a Spanish Bakery specializing in Gluten-Free products
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