Mustard Flour: export from Canada to Southeast Asia

Mustard flour is milled mustard seed and is bought for two quite different reasons: flavour and function. As a flavour ingredient it delivers pungency; as a functional ingredient it emulsifies, which is why it appears in mayonnaise and dressing formulations where no mustard taste is wanted at all.

That means the specification depends entirely on the purpose. A functional buyer wants particle size, emulsification performance and low flavour impact, usually from yellow mustard. A flavour buyer wants heat level and the type that delivers it.

Deactivated or heat-treated grades exist specifically to provide the functional benefit without pungency. If you are formulating for emulsification, ask for those by name. Accept standard flour and you will discover the flavour in the finished product.

Specify type, particle size, heat level and whether deactivated at enquiry.

Ground mustard classifies separately from the seed, and deactivated or heat-treated grades may be treated differently again in some destinations. State the exact grade when you ask us to confirm.