Flours and Semolinas
Flours and Semolinas
PulsePlus™ Flours and Semolinas are made from whole or dehulled pulses. Naturally high in
protein, complex carbohydrates and dietary fibre, pulse flours and semolinas act as an excellent
gluten-free base in foods.
AGT Foods’ proprietary deflavouring technology produces quality ingredients that can be used at
very high inclusion rates without affecting taste and texture.
Value Proposition
- Protein enhancer
- Gel formation
- Extruded snack expansion
- Binding properties
- Viscosity development
- High heat stability
Available Products
| Variety | Moisture | Protein | Dietary Fibre | Colour | Natural | ||
|---|---|---|---|---|---|---|---|
| Pea Flour | ≤13.0% | ≥20.0% | ≤9.0% |
|
Yes | ||
| Lentil Flour | ≤13.0% | ≥20.0% | ≤6.0% |
|
Yes | ||
| Chickpea Flour | ≤13.0% | ≥19.0% | ≤9.0% | Cream | Yes | ||
| Faba Bean Flour | ≤13.0% | ≥29.0% | ≤9.0% | Off-White | Yes |
Applications
Batter and Breading Systems
Bakery Products
Extruded Snacks
Soups and Sauces
Pregel Flours
PulsePlus™ Pregel Flours have undergone a unique pre-gelatinization process that make them instantly
viscous in cold water, providing easy binding, thickening and other useful properties in formulated
foods.
Available Products
| Variety | Moisture | Protein | Dietary Fibre | Colour | Natural |
|---|---|---|---|---|---|
| Pregel Pea Flour | ≤13.0% | ≥20.0% | ≤9.0% | Cream | Yes |
| Pregel Lentil Flour | ≤13.0% | ≥20.0% | ≤6.0% | Cream | Yes |
| Pregel Chickpea Flour | ≤13.0% | ≥19.0% | ≤9.0% | Cream | Yes |
Applications
Bakery Products
Pellet Snacks
Contact AGT Foods to
learn
more about our catalogue of PulsePlus™ Flours and Semolinas.
COMPANIES IN OUR GROUP
Contact Us
Head Office
6200 E. Primrose Green Dr.
Regina, SK, Canada
S4V 3L7
Corporate Resources
Copyright © 2024 AGT Food and Ingredients Inc.