ORGANIC Sesame seed flour

Sesame flour is obtained from freshly harvested, unhulled sesame seeds by cold pressing. The residual oil content averages 10 - 12 %, and it also contains a high proportion of vegetable protein and almost twice as much fiber as whole wheat flour. Sesame flour gives dishes a pleasantly nutty taste and is a valuable source of protein and minerals. When baking, 10 - 20 % of conventional flour can be replaced by sesame flour.

Sesame flour should always be kept well sealed and stored in a cool place. In humid conditions, the flour clumps together and can go moldy. Storage at temperatures above 20 °C can lead to the formation of toxic aflatoxins. Intended for immediate consumption.

Aromatic low-carb alternative

Compared to wheat flour, which has a carbohydrate content of 60-70 %, sesame flour has a lower carbohydrate content: it only contains approx. 30 % carbohydrates, making it ideal for low-carb cooking.

Climate-neutral and environmentally friendly packaging

We pack our sesame flour in CO2-neutral, sustainable bags. These are made from around 80% renewable raw materials and are aluminum-free. A large proportion of the polymers that are otherwise frequently used are replaced by renewable raw materials, such as paper from sustainable forestry (FSC certified). The light-protected, environmentally friendly packaging can be resealed after first opening and protects the flour from oxygen and light. The bags are produced under socially responsible conditions in Europe.

Sesame flour is suitable for making bread, fine baked goods, as an addition to muesli and desserts, for refining sauces, etc. With its sweet taste, sesame seed flour is ideal for baking and cooking.