Flax Seed Powder
Flax Seed Powder

Flax Seed Powder

Price 130 INR/ Kilograms

MOQ : 100 Kilograms

Flax Seed Powder Specification

  • Product Type
  • Fresh
  • Shape
  • Powder
  • Processing
  • Fried
  • Grade
  • Food Grade
  • Shelf Life
  • 6-12 Months
  • Storage
  • Room Temperature
 

Flax Seed Powder Trade Information

  • Minimum Order Quantity
  • 100 Kilograms
  • Payment Terms
  • Cash in Advance (CID)
  • Supply Ability
  • 5000 Kilograms Per Month
  • Delivery Time
  • 7 - 10 Days
  • Main Domestic Market
  • All India
 

About Flax Seed Powder



Flax Seed Powder is a premium food-grade product, expertly processed through frying to enhance its nutritional value and flavor. Packaged in powder form, it is versatile and perfect for a variety of culinary applications, including baking, smoothies, and health supplements. Known for its rich omega-3 fatty acids, fiber, and antioxidants, Flax Seed Powder is a great addition to a healthy lifestyle. With a shelf life of 6 to 12 months, it provides long-lasting freshness when stored at room temperature. Its fine texture ensures ease of use, even distribution in recipes, and optimal nutrient absorption. This product is manufactured and supplied with the highest quality standards to meet consumer expectations.

FAQs of Flax Seed Powder:


Q: What is the shelf life of Flax Seed Powder?

A: Flax Seed Powder has a shelf life of 6 to 12 months when stored appropriately at room temperature.

Q: How is the Flax Seed Powder processed?

A: Flax Seed Powder is processed through frying to enhance its flavor and nutritional profile.

Q: Is Flax Seed Powder suitable for cooking and baking?

A: Yes, Flax Seed Powder is perfect for a variety of culinary uses, including baking and cooking.

Q: How should I store Flax Seed Powder?

A: Store it at room temperature in a cool, dry place to maximize its shelf life.

Q: What type or grade of Flax Seed Powder is offered?

A: The powder is classified as food grade, ensuring it meets high-quality standards suitable for consumption.

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