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Chickpea Pulse
About the product:
Million Chickpea Pulse is rich in protein and amino acids. It is a transgenic-free (GMO-FREE) and gluten-free ingredient, ideal for animal protein and wheat replacement. It is obtained through a modern process of classification and grinding of chickpeas.
Purposes of use:
Raw material for the manufacture of vegan products in place of animal protein, dehydrated soups, baking, gluten-free pasta.
Benefits:
Ingredient GMO-FREE, gluten-free, with important source of nutrients, rich in proteins, fibers, B-complex vitamins and minerals. Ideal for products that follow the Clean Label trend.
Most common trade names:
Chickpea Pulse
Condiment
Culinary
Gluten free
Snapshots
Pastas
Bakery
Snacks
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Microbiological Features +
| Bacilluscereus | Max. 1,0 x 10⁴ UFC / g |
| Fungi and Yeasts | Max. 100 UFC / g |
| Salmonella* | Absence in 25 g |
| Coliform to 45° | Max 100 UFC / g |
Physical and Chemical Characteristics +
Granulometry
| % Retention in sieves (ABNT) | ||
| 40 (0,425mm) | Max. 0% | |
| 80 (0,180mm) | Max. 40% | |
| Background | Min. 60% | |
| Moisture | Max. 13,0% |
