Micronized red lentil flour

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Our hulled cryo-milled red lentil flour is unique in its use, in variable dosages, as an emulsifier and natural binding and structuring agent. These qualities make it possible to remove the ‘E-number’ ingredients and thus sell products with clean labels. But it also can be used on its own for the production of dried pasta, which is increasingly in demand, marketed as rich in fibre and protein and also gluten free.

As a legume-based ingredient, red lentil flour is used in varying amounts to be able to benefit from certain claims, and in the entire natural and health-food market, conserved and protected in this case by the use of liquid nitrogen during the grinding phase and in the subsequent micronization stage.