Archive
pulses-processing
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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…
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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…
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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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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 to an acceptable texture during normal cooking, caused by…
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Pulse Moisture Content
Pulse moisture content is the proportion of water in dry pulses, a parameter that governs safe storage, milling behaviour, cooking quality and…
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Pulse Grading
Pulse grading is the classification of dry pulses by seed size, density and appearance into defined commercial grades, ensuring uniform cooking behaviour,…
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Pulse Dehulling
Pulse dehulling is the mechanical removal of the outer seed coat from lentils, peas, chickpeas or beans using abrasive or friction machines,…