Pro-Evolve 291 Pre-gel Chickpea Flour adds resistant starch, vitamins and other nutrients. It is also low in fat. Chickpea Flour works exceptionally well to replace wheat in bread and baked goods. In extruded snacks and pastas, its elasticity and product cohesion are similar to those of premium semolina flours. It also absorbs a lot of water, thereby reducing your net materials costs. In vegetarian/vegan products, chickpea flour can replace fat, eggs or dairy and achieve a delicious mouthfeel.
Product Benefits:
• Low glycaemic index and low in fat.
• Excellent organoleptic profile.
• Good protein source (>22%).
• Superfine particle size.
• Good oil & water binding.
• Non-GMO, non-allergenic, can replace dairy.
• Flavourless.
• Excellent functionality for cleaner labels.
Product Applications:
• Used in gluten-free pastas, breads, flatbreads, pastries.
• Plant-based meat alternatives.
• Adds elasticity/cohesion in extruded snacks and pastas.
• Replaces fat, eggs, or dairy in vegan products.
