Substitute for cacoa + light, Medio dark, dark

Linseed Flour, our linseed or flax flour, consists of 100% golden linseed. It is milled from the meals of the native linseed oil pressing. Until a few years ago, these side-stream had hardly been used in human nutrition. Linseed Flour acts as an emulsifier in many applications.

A potential substitute for methylcellulose could be a mix of flaxseed protein flour and millet flour. This combination may provide binding, emulsifying, and water-holding properties, depending on the application, though it would require testing and adjustments for specific formulations.

Pumpkin seed protein floour is a high-quality protein source with a neutral taste. Sustainable by re-using the ‘residual flow’ from the oil pressing process.

By upcycling brew grains, Agrain unlocks a delicious solution to sustainable food production. This flour has a mild authentic aroma with a light taste of cereal and gives your baked goods a beautiful golden colour. Spent grain flour is also rich in fibre and protein.

• Agrain 01 – A mild, golden flour with a light cereal taste. Ideal for soft bread, muffins, and breakfast rolls.

• Agrain 02 – A light brown flour with delicate notes of caramel and nuts. Perfect for sourdough, seeded breads, pizza, and flatbreads.

• Agrain 03 – A deep, dark flour with rich coffee and chocolate aromas. Designed for rye bread, brownies, and chocolate-based bakes.

Sunflowe seed protein is a natural and native sunflower protein concentrate, produced from sunflower seeds without heat treatment. It has a pleasant taste and smell, dissolves easily in water, and blends well with other ingredients. Sustainable through the reuse of the "byproduct" from oil pressing.