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Limagrain: organic pulses flours

25 March 2019

Limagrain: organic pulses flours

Turn towards naturalness and bring healthy value and ethnic flavours to your products

Listening closely to the consumer’s needs, Limagrain Céréales Ingrédients (LCI) has upgraded its Nutrition and Taste & Colour solutions with an organic pulse flours range. Bringing healthier value and ethnic flavours to any products, LCI’s organic pulse flours are available in four different raw materials: organic red lentil, organic yellow lentil, organic chickpea and organic green pea.

 

All functional flours in this range are stabilized and thermally treated to facilitate incorporation, to reduce bitterness and to increase the shelf life of the flours, while maintaining all the nutritional benefits of pulses. When the pulse flours undergo the LCI patented heat-treatment process, the starch is partially gelatinised and the proteins are denatured leading the pulse flours to become more functional to create new savoury or sweet products.

 

The clean label organic pulse flours are easily incorporable from 1 to 40% and offers functional benefits to a wide range of applications: in bakery, ready meals, meat substitutes or gluten-free food, they bring flavour and colour while improving texture and hydration. In extruded products, they provide better control of product expansion and better shape definition while increasing crispness. They also give excellent results in pasta, soft tortillas and crackers.

 

Benefits:

Nutrition

  • Protein, fibre, minerals
  • Free from allergens – gluten-free
  • Suitable for vegetarian diet

 

Sensory

  • Bitterness reduction
  • Ethnic taste
  • Colour

 

Technological

  • Water absorption
  • Particle size adapted to food uses
  • Batch to batch consistency
  • Microbiological stabilisation

 

LCI’s conventional pre-cooked pulses flours are available from 6 different raw materials: bean, red bean, green lentil, red lentil, chickpea and green pea.

 

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