Hemp flour, hemp Seed Cake, protein & oil processing for end product 101:
Hemp seeds do not mill into flour, they become butter because of the high oil content. In order to get flour, you need to remove the oils. We mill the byproduct of pressing hemp seed for oil, which we call hemp cake, into flour for just such a use. Our certified organic hemp flour is quite nice and is very fine. It is perfect for adding to baking and for bread.
Hemp flour doesn’t rise, has no gluten and is very hearty and therefore is not flour that can be used in bread on its own, you would need to mix it with other flours, unless you are making flat bread or a cracker.
A 3:1 ratio produces a hearty heavy loaf all the way to a 7:1 ratio which produces basically a loaf of bread with hemp flex in it.
Hemp flour is an excellent addition to your baking, adding the benefit of hemp proteins and the excellent fibre content of the hemp seed. If you are a commercial bakery or would like to purchase large amounts of the flour, but would like to mill it yourself, we offer the hemp seed cake in large quantities for just such a purpose.
Hemp seeds can be ground up to change their consistency but are essentially the first stage of processing. Hemp seeds are squeezed to extract the oil. The remaining material is called hemp seed cake. This seed cake is milled and turned into powder. The powder is then sifted to produce hemp flour. The product of this initial sift is hemp flour, a high fibre but lower protein material. To make hemp protein, the powder is sifted to a finer degree. This removes more of the fibre leaving a higher concentrate of protein.
The hemp seed cake is also excellent for brewers who would like to create a hemp beer that retains an excellent head. With the oils in hemp seed, this often causes poor hemp retention. This can be easily solved by adding hemp seed cake instead. With the significantly lowered levels of oils in the cake, the resulting beer will have much better head retention.