Semifinished products from wholemeal red lentils for the food industry

The lentil is a pulse known for its high protein content and for being often used as a vegetable meat substitute. It is processed in the wholemeal version to use all nutritional properties of the pulse.

After the cleaning, the lentil is processed, depending on the specific request, to improve and preserve the organoleptic and biological qualities avoiding alterations of any kind.

Heat treatment

The raw material can be processed native or heat treated depending on the final use

Aroma and flavour

Light green in the native version or light toasted in the heat treated version

CerealVeneta processing qualification

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

Packaging

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

Organic/Conventional

Available in organic version and in conventional version

Analysis

From internal or external laboratory, based on the specific request

Certifications

Suitable for consumption for:

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

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