Semifinished products from chickpeas bran for the food industry

The chickpea bran is one of the most important derivatives of the wholemeal chickpea, due to its very high content of dietary fiber, which makes it ideal to be used as a natural fiber enrichment in many applications.

After the cleaning process, the bran is extracted from the wholemeal pulse. Then it is heat treated and processed, depending on the final use, to improve and preserve its organoleptic and biological qualities, avoiding alterations of any kind.

Light brown

The raw material is heat treated at different grade depending on the final use

Whole, Granular, Flour

From neutral to light toasted in the most heat-treated version

Nutritional properties
Protein enrichment
Bromatological characteristics of fats
Peroxides
Residual enzymatic activity
Lipase

Rheological properties
Water absorption
Antioxidant qualities
Total antioxidant capacity
Product bacteriological stability
Water activity

Available in 25 kg bags on 1000 kg pallets*, 1000 kg big bags on pallets* or in food tanks

*Transport can be done with a controlled temperature vehicle

Available in organic version and in conventional version

From internal or external laboratory, based on the specific request

Suitable for consumption for:

  • Celiacs
  • Vegetarians
  • Vegans
  • Halal
  • Kosher
  • Diabetics

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