Archive
pulses-processing
-
What are chickpea calibration grades?
Chickpea calibration is a count-per-unit-weight or screen-size classification that drives price, cooking behaviour and end use. Here is how the grades are…
-
Is pulse flour gluten-free?
Pulses contain no gluten, but pulse flour is only gluten-free as a labelled claim if the whole chain has been managed for…
-
Why are kidney beans colour sorted?
Colour sorting on kidney beans removes discoloured, weathered and foreign seed that cooking will not hide, and it is the last line…
-
What is the difference between red and green lentils?
Red and green lentils differ in variety, processing, cooking behaviour and market. The colour you see is mostly a consequence of whether…
-
What moisture should pulses be shipped at?
Pulses are shipped dry enough to stay microbiologically stable and hard enough not to shatter. Those two requirements pull in opposite directions,…
-
How are pulses packed for export?
Pulse export packing runs from 25 kg polypropylene bags through big bags to bulk container liners. The choice is driven by the…
-
Pulse Cleaning, Sorting and Grading: What Each Machine Removes and What It Costs You
How a pulse cleaning line is built, which defect each machine removes, why a tolerance is meaningless without a sample mass and…
-
Protein in Pulses and Grains: How It Is Measured, Declared and Traded
Why a protein figure means nothing without a conversion factor and a moisture basis, how pulse and cereal proteins complement each other…
-
Pulse Flour, Concentrate and Isolate: Which Fraction Fits Which Application
The four processing routes that turn a pulse into an ingredient, what each one yields, how particle size and heat treatment change…
-
Cooking Specifications for Pulses: Turning Kitchen Behaviour into a Contract Clause
Why the same lot cooks differently in two kitchens, what hard seed and case hardening actually are, how to design a reproducible…