What is Organic Hemp Flour?
Organic Hemp Flour is produced from premium, certified-organic hemp seeds grown on contracted farms in Northwest China. After cold-pressing to extract hemp seed oil, the residual nutrient-rich cake is milled at low temperatures (≤40°C) and finely sifted — no chemical solvents, no hexane, no additives.
The result is a whole-food, single-ingredient flour that delivers an exceptional nutritional payload: 30–33% complete plant protein (providing all 9 essential amino acids via Edestin and Albumin), 40–45% dietary fiber, and a balanced Omega-6:Omega-3 ratio of approximately 3:1. With a mild, earthy-nutty flavor and characteristic light-green hue from natural chlorophyll, hemp flour integrates cleanly into baked goods, snack bars, smoothies, and savory applications.
As a B2B ingredient supplier, HEMPLAND supports food manufacturers, bakery brands, nutraceutical companies, and private-label buyers with flexible MOQs, OEM processing, full documentation (COA, MSDS, phytosanitary, organic certificates), and consistent batch-to-batch quality. USDA Organic, EU Organic, Non-GMO, Vegan, and Gluten-Free certifications are available for all export shipments.
Technical Specifications
| Parameter | Specification |
|---|---|
| Product Name | Organic Hemp Flour |
| Botanical Source | Cannabis sativa L. (Industrial Hemp) |
| Part Used | Defatted hemp seed cake (post cold-press) |
| Appearance | Fine powder, light green to olive-brown |
| Particle Size | ≤180 µm (80 mesh) |
| Protein Content | 30–33 g/100g (complete protein: Edestin + Albumin) |
| Dietary Fiber | 40–45 g/100g |
| Total Fat | 8–12 g/100g |
| Omega-3 (ALA) | ~2.5–3 g/100g |
| Omega-6 (LA) | ~7–9 g/100g |
| Carbohydrates (net) | 10–15 g/100g |
| Magnesium | ~700 mg/100g (175% DV) |
| Iron | ~18 mg/100g (100% DV) |
| Moisture | ≤10% |
| Ash | ≤8% |
| THC Content | <0.3% (ND by standard testing) |
| Solvents | None (mechanical cold-press only) |
| Allergens | None declared (not a tree nut; may share facility — COA available) |
| Heavy Metals | Pb ≤0.5 ppm, As ≤0.1 ppm, Hg ≤0.02 ppm (EU/USP compliant) |
| Microbiological | TPC ≤100,000 CFU/g; Coliforms ≤10 CFU/g; Salmonella: Negative |
| Shelf Life | 22–24 months (sealed, cool & dark; refrigeration recommended for bulk) |
| Packaging | 25 kg kraft paper bag (PE inner liner) / custom packaging available |
| Storage | Store in cool (≤20°C), dry, odor-free environment; avoid direct sunlight |
| Processing | Cold-milled, low-temperature sifted (≤40°C throughout) |
| Certifications | USDA Organic, EU Organic, Non-GMO, Vegan, Gluten-Free |
Hemp Flour vs. Hemp Protein Powder
| Parameter | Hemp Flour | Hemp Protein Powder (70/75/80%) |
|---|---|---|
| Production | Single-sift, minimal processing | Multi-stage sifting & concentration |
| Protein | 30–33% | 70–80% |
| Dietary Fiber | 40–45% | 5–10% |
| Fat | 8–12% | 5–8% |
| Texture | Fine flour, baking-ready | Fine powder, mixing-ready |
| Best For | Baking, coating, whole-food formulas | Sports nutrition, protein shakes, supplements |
| Clean Label | Whole food, single ingredient | Minimal processing |
| Price Point | Lower | Higher |
Buying tip: Hemp Flour is ideal when you need both protein AND fiber in one ingredient. Hemp Protein Powder is the right choice when maximizing protein concentration per serving.
Key Benefits
- Complete Plant Protein — All 9 essential amino acids, dominated by Edestin (60–70% of total protein), the most biocompatible plant protein known. Ideal for vegan and sports nutrition formulations.
- Outstanding Fiber Loading — 40–45 g dietary fiber per 100g (160% DV); supports satiety claims, digestive health positioning, and reduced glycemic response in finished products.
- Naturally Gluten-Free — Processed in a dedicated facility with documented allergen controls; suitable for Celiac and wheat-sensitive consumer bases.
- Rich in Magnesium & Iron — 175% and 100% DV respectively; one of the highest magnesium-dense plant flours available, supporting energy metabolism claims.
- Zero Chemical Solvents — Purely mechanical cold-press + low-heat milling. No hexane, no extraction agents — a clean-label story that sells.
- Keto & Paleo Compatible — High fiber, low net carbs (10–15 g/100g), moderate fat profile makes it suitable for low-carb and ancestral diet products.
Application Areas
Bakery & Baked Goods
Replace 15–20% of wheat or rice flour in breads, muffins, pancakes, and cookies. Hemp flour adds a rustic, nutty flavor and significantly boosts the protein and fiber panel of the finished product. The natural chlorophyll creates an appealing earthy-green visual identity for artisan lines.
Nutritional Bars & Snacks
Functions as a dry binder in no-bake energy balls, raw bars, and keto-friendly snack bars. The high fiber content provides texture without added binders; protein content supports on-pack nutrition claims.
Plant-Based Protein Shakes & Smoothies
Add 1–2 tablespoons per serving for a whole-food protein boost with fiber. Hemp flour disperses well in blended applications and pairs cleanly with cacao, vanilla, and berry flavors.
Savory & Functional Foods
Use as a thickening agent in soups, sauces, and gravies, or as a nutritious gluten-free breading for plant-based meats and vegetable products. It outperforms chickpea flour in magnesium density.
Functional Food & Nutraceutical Blends
Combine with other superfoods (chia, flax, spirulina) for high-fiber, high-protein blend formulations targeting digestive wellness, meal replacement, or sports recovery positioning.
Certifications & Quality Documentation
| Document | Availability |
|---|---|
| USDA Organic Certificate | Available per shipment |
| EU Organic Certificate | Available per shipment |
| Non-GMO Declaration | Available |
| Gluten-Free Certificate | Available |
| Certificate of Analysis (COA) | Per lot |
| MSDS / SDS | Available |
| Phytosanitary Certificate | Per export shipment |
| Halal / Kosher | On request |
OEM & B2B Services
- Custom Protein Grades: Standard hemp flour (30–33% protein) or further-processed higher-protein variants on request
- Custom Milling Fineness: Standard 80-mesh (≤180 µm) or coarser/finer particle size to spec
- Packaging Options: 1 kg / 5 kg / 25 kg / custom retail packaging and private label
- Blend Formulation: Co-blending with chia, flax, pumpkin flour, or other organic flours
- Export Documentation: Full set of phytosanitary, organic, and customs clearance documents
- MOQ: Inquire for current MOQ (typically 100–500 kg for standard orders)
Contact: info@hemp-land.com / sales@hemp-land.com
FAQs
Q1: Does organic hemp flour contain THC? Will it cause a psychoactive effect?
A: No. Our hemp flour is derived from certified industrial hemp (Cannabis sativa L.) and contains less than 0.3% THC — well within the legal threshold for food ingredients in the EU, USA, and most global markets. It is strictly a nutritional ingredient with no psychoactive properties whatsoever. Each batch COA confirms THC levels.
Q2: How does hemp flour differ from hemp protein powder?
A: The key difference is fiber vs. protein concentration. Hemp flour is a minimally processed, whole-food ingredient retaining 40–45% dietary fiber alongside 30–33% protein. Hemp protein powder undergoes additional sifting to remove fiber and concentrate protein to 70–80%. Hemp flour is better for baking and texture applications; hemp protein powder is preferred for high-protein shakes and supplements.
Q3: Why is hemp flour green? Is it safe?
A: The characteristic light-green to olive-brown color comes from natural chlorophyll retained during minimal-processing cold-milling. This is actually a positive indicator — it confirms an unrefined, whole-food process with high antioxidant content. The green hue will slightly darken baked goods but does not affect flavor or safety.
Q4: Is hemp flour gluten-free? Is it safe for Celiac disease?
A: Yes. Hemp (Cannabis sativa) contains no gluten proteins (gliadin/glutenin). Our hemp flour is milled in a dedicated gluten-free facility with documented allergen controls, and a Gluten-Free certificate is available for each shipment. It is safe for Celiac and wheat-sensitive consumers.
Q5: What is the recommended substitution rate in baking?
A: For most applications, replace 15–20% of the total flour weight with hemp flour. Higher substitution rates (up to 30–40%) are possible in dense baked goods like energy bars or brownies. Because hemp flour has no gluten, it should be blended with a binding agent (egg, flax egg, or xanthan gum) for leavened products.
Q6: Is your hemp flour suitable for Keto and Paleo diets?
A: Yes. With approximately 10–15 g net carbohydrates per 100g and a high fiber-to-carb ratio, hemp flour is among the most keto-compatible plant flours available. Its high healthy fat content (including Omega-3 ALA) also aligns well with Paleo dietary principles.
Q7: What is the shelf life and best storage method?
A: Shelf life is 22–24 months from production date under proper storage conditions. Because hemp flour contains sensitive Omega fatty acids, we recommend storing in a sealed, airtight container in a cool, dry, dark place (≤20°C). For bulk quantities, refrigeration at 0–5°C significantly extends freshness and prevents oxidative rancidity.
Q8: Can you provide OEM / private label hemp flour products?
A: Yes. HEMPLAND offers full OEM services including custom milling fineness, protein-grade adjustment, co-blending with other organic flours, and private-label packaging in sizes from 1 kg to 25 kg. Please contact sales@hemp-land.com with your specifications for a customized quotation.
Packing
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