Organic Hemp Flour

Name: Bulk Organic Hemp Flour manufacturer & supplier
SKU: OHF01
Price: 6.00 USD
Availability: InStock

HEMPLAND

1 year ago

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.