Archive
pulses-processing
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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…
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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…
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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,…
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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…
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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…
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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…
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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…
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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…
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Why Ukrainian Pulse Supply Moves: Rotation, Area Decisions and the Marketing Year
The agronomic and commercial logic that determines how much of each pulse Ukraine plants, how the harvest calendar staggers across species, and…
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Split or whole lentils: which should I buy?
Split lentils cook faster and cost more per delivered tonne because splitting is a yield loss. Whole lentils keep their shape. The…