Poppy seed flour is produced either by grinding partially de-oiled poppy seeds (a by-product of oil extraction) or, in its full-fat form, directly from whole seeds. The very small, dark blue poppy seeds are naturally rich in calcium, B vitamins and oil. The flour has a characteristic nutty aroma and is suitable for classic uses such as poppy seed cakes, fillings or sweet pastries. It can be used in a variety of ways in both industrial recipes and artisanal baking.

Quality:organic, conventional

Origin: Czech Republic, Poland, EU

Sectors: Food

Characteristics:vegan, gluten-free, lactose-free, with a nutty flavour

Protein content:approx. 35 %