Yellow Pea Flour
Time to participate in the pea revolution. Now recognised and embraced as a versatile, functional ingredient with consumer appeal, pea flour is at last coming into its own.
In fact, pea is the fastest growing plant protein in product launches in the past five years (Mintel 2020).
We turn top quality UK sourced yellow peas into tasty, very pale yellow fine flour. It’s clean label - obviously. And gluten-free - we can produce it at less than 5ppm.
If you haven’t yet tried it, you’re in for a treat. That’s not just because it’s packed with protein, vitamins and minerals. It’s also because it’s easy to incorporate into current recipes as a replacement for other flours - or use as the hero ingredient in new creations.
Yellow pea flour is an absolute gift if you’re thinking ‘high protein’ or ‘source of protein’ claims for your products.
Perfect addition to a range of applications
This nutty tasting light yellow flour can bring a range of benefits to speciality breads, cookies, batters, pancakes and can be used to thicken sauces.
It offers the following benefits to all products:
And individual products...
Batters, coatings and sauces:
It supports the viscosity of batter mixture and sauces, helping to prevent phase separation during mixing. In coatings, it helps with pickup through adhesion.
As an inclusion to a dough mixture, the flour supports water absorption, which is ideal for achieving tenderness in breads.
High protein: at 21.3% protein, yellow pea flour meets the ‘high protein’ specification of more than 20%, so can support in boosting your protein claims. It is also high in fibre, containing 137% more fibre compared to standard wheat flour.
Not only does it support in boosting protein and fibre claims, it is also a good natural source of minerals such as folate and zinc. Plus, it is low in fat, and has a low glycemic index (GI).