Flax lour is suitable for bread and bakery products. It is gluten free and so we only use a small percentage of it ( 10-20%) in the mixture, nevertheless it enrich the nutrient profile of the food. Flax seeds are rich in minerals proteins (20-25y and lipids (30-40%) like Omega 3 and Omega 6, two essential fatty acids, which the human body is unable to produce for itself.