Mustard flours are used primarily to give mustard flavour to a product and for their functionality as emulsifiers. We have a range of approximately 10 flour blends of differing heat and flavour. This is the outer seed layer which has been taken off the mill during flour production. It is shipped in its raw state - coarse flakes, or more often it is ground to a fine powder. Yellow bran is highly functional having the ability to hold up to 9 times its weight in water, and is widely used as a natural thickener in sauces.
Oriental bran is a low cost filler.
Our range includes ground yellow, brown and oriental seed plus blends of yellow and oriental. Ground mustard is used as a low cost vegetable protein in meat products, and to produce mustard sauces. This is a finely ground yellow mustard which has had the enzyme myrosinase deactivated by subjection to controlled heat and moisture conditions. Deactivated yellow mustard is a high protein source, a water binder, antioxidant and stabilizer. These properties will be looked at later in more detail.