Archive
pulses-processing
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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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Soy vs Pea Protein: Functionality, Label and Supply Chain
Soy protein isolate outperforms pea protein on most functional measures and on amino acid profile. Pea protein is not a listed allergen…
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Plant-Based Protein Sourcing: Isolates, Concentrates and What the Protein Number Hides
Two protein ingredients quoting the same protein content can behave completely differently in an application and carry different labelling consequences. This guide…
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Hard-to-Cook Defect
The hard-to-cook defect is a storage-induced condition in which pulses fail to soften during normal cooking. It develops when pulses are stored…
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Pulse Moisture Content
Pulse moisture content is the water level in dry pulses, typically kept between 10 and 14 percent for safe storage. It influences…
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Pulse Soaking
Pulse soaking hydrates dry pulses in water before cooking, blanching or further processing. It shortens cooking time, improves texture and leaches out…
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Pulse Blanching
Pulse blanching applies a short heat treatment to pulses before freezing, canning or drying. It inactivates enzymes, reduces surface microorganisms and stabilises…