Protein and Fibre from Pulse Flour and other Gluten Free Flours

Our unique PULSE FLOURS from BEST COOKING PULSES are not only GLUTEN FREE & ORGANIC! But are also the best source of PROTEIN and FIBRE on the GLUTEN FREE FLOUR market!

Further more, the VITAMIN & MINERAL content of our ingredients are superior too!!! please see below table 2.

Once you have weighed up the advantages you can then sleep easy knowing that our products are also fully sustainable!

THE WHOLE IS GREATER THAN THE SUM OF ITS PARTS

In terms of sustainability, the fractionation of pulses is much less ecologically efficient than milling whole pulse flours.

Dry fractionation of yellow peas creates protein-rich fractions (50-60% protein) and starch-rich fractions (60-80% starch). When a pea is fractionated, only 20-25% of the pea becomes a protein-rich fraction. The remaining starch-rich fraction, which still contains at least 10% protein, accounts for 75-80% of the pea. There is less demand for this by-product.

Whole pulse flours are more economical than pea protein. They contain all the protein of the pea in its natural form, as well as fiber and micronutrients, and they offer a wider range of functionality.

PLEASE CONTACT ME FOR FURTHER INFORMATION, SAMPLES, OR FOR US TO VISIT YOU TO DISCUSS FURTHER.