Eliminate guar gum, reduce fat content and improve your dough performance Pizzey Ingredients’ BlendPūr™ Flax provides bakers with a way to lower ingredient costs while adding nutrition and cleaning up their product labels. BlendPūr™ can be used to replace 50% of shortening or oil in bread or 15% of shortening in muffins, lowering costs and increasing yield while providing a softer crumb. In bread, the increased yield when using BlendPūr™ translates to 3 extra loaves for every 100 loaves of bread produced. BlendPūr™ can also be used as a complete replacement for guar gum in tortillas, producing tortillas that are soft and easy to roll and stretch. BlendPūr™ is significantly less expensive than guar gum, and provides a much cleaner label. All of these functional attributes are in addition to flaxseed’s well known nutritional benefits, which include ALA Omega 3, fiber, protein and lignans. BlendPūr™ flax is available in both conventional and organic varieties; both are non-GMO, pesticide free and gluten-free. For more information on adding BlendPūr™ flax to bread and muffin formulations see Flax Functionality or contact the flaxseed experts at Pizzey Ingredients.