Crushed Flax Seeds (Coarse Ground Meal) — ground brown or golden flax seeds for the food industry and healthy lifestyle retail. Crushing opens the seed coat, increasing the bioavailability of Omega-3, lignans, and fiber. Grind size: coarse fraction (for baking, muesli, granola) and fine (flax flour — for bread, breading, gluten-free recipes). Protein 36 g/100 g (after partial defatting). Fiber 28 g/100 g. Shelf life of crushed seeds is shorter than whole (3–6 months) due to oxidation of unsaturated fatty acids. Storage in an inert atmosphere (nitrogen) extends shelf life. Packaging: kraft paper bags, polypropylene bags. Production technology: seed cleaning → crushing on a roller crusher (coarse fraction) or grinding on a pin mill (flour) → sieving → packaging in an inert atmosphere (nitrogen) to prevent oxidation. Partially defatted flour (fat content 10–12%): obtained by pressing before grinding. Protein 36 g/100 g, fiber 28 g/100 g. For baking: addition of 10–20% to wheat flour enriches bread with Omega-3 and fiber. Gluten-free recipes: in mixtures with rice flour. Flax meal as a thickener: mucilaginous substances (polysaccharides) swell in water, forming a viscous gel — an egg substitute in vegan baking (1 tbsp + 3 tbsp water = 1 egg). Used in cosmeceuticals — face masks, scrubs. Storage: cool dark place, airtight packaging, shelf life 3–6 months. Export documentation: phytosanitary certificate, declaration TR TS 021/2011. Storage: dry ventilated warehouses, temperature and humidity control. Products undergo incoming quality control for each batch. Test protocols from accredited laboratories.