Semifinished products from hulled 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.
From the pulse, which is naturally brown, the bran is extracted, leaving the legume a deep red color. Subsequently the lentil is processed, depending on the specific request, to improve and preserve the organoleptic and biological qualities avoiding alterations of any kind.
Red
The raw material can be processed native or heat treated depending on the final use
Whole, Granular, Flour
Light green in the native version or light toasted in the 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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