Compare Mustard Flours for Heat & Binding | LAR Group

Find the Right Mustard Flour for You

[Box1] Maximize Pungency & Heat

This group is for customers who need to add structure, bind water, and improve texture, such as in processed meats or thick dressings. Their key feature is high protein.

Compare	De-oiled Blend (60/40) Mustard Flour	Full Fat Yellow Mustard Flour	De-heated Yellow Mustard Flour
Pungency/Heat	High	Mild	None
Fat Content (%)	12	35	35
Binding Capacity	Excelent	Very Good	Excelent
Best for	Sausages, Processed meats, Dressings	Emulsifier (mayonnaise, dressings), binder (sausages)	Dry mixes, Coatings, Seasonings
SKU	MF-B64-DO	MF-YEL-FF	MF-YEL-FF-DE
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[Box2] Control Fat & Protein

Table A

Compare	De-oiled Blend (60/40) Mustard Flour	De-oiled Oriental Mustard Flour	De-oiled Yellow Mustard Flour
Pungency/Heat	High	Very High	Mild
Fat Content (%)	12	15	14
Binding Capacity	Excelent	Excelent	Excelent
Best for	Sausages, Processed meats, Dressings	Spice blends, seasonings where intense heat is needed	Protein source, binder, emulsifier, stabilizer
SKU	MF-B64-DO	MF-ORI-DO	MF-YEL-DO
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Table B

Compare	Full Fat Oriental Mustard Flour	Full Fat Yellow Mustard Flour	Full Fat Blend (60/40) Mustard Flour
Pungency/Heat	Very High	Mild	Mild
Fat Content (%)	35	35	35
Binding Capacity	Very good	Very Good	Very Good
Best for	Spice blends, seasonings where intense heat is needed	Emulsifier (mayonnaise, dressings), binder (sausages)	General purpose dressings, sauces needing emulsification & heat
SKU	MF-ORI-FF	MF-YEL-FF	MF-B64-DO
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[Box3] Remove Heat & Keep Flavor

Compare	De-heated Yellow Mustard Flour	Full Fat Yellow Mustard Flour
Pungency/Heat	None	Mild
Fat Content (%)	35	35
Binding Capacity	Excelent	Very Good
Best for	Dry mixes, Coatings, Seasonings	Emulsifier (mayonnaise, dressings), binder (sausages)
SKU	MF-YEL-FF-DE	MF-YEL-FF
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