Pea flour - Import export

Pea flour manufactured according to TCU 10.6 - 14224080-004:2017. Pea Flour is produced by milling dried peas to form a yellow or green coloured flour. Pea flour have high levels of protein and are also a great source of many vitamins, minerals and antioxidants. Pea flour is commonly used in low carbohydrate and healthy foods, for making pasta, baking, bread, snacks. It is also widely used in dietary and gluten-free food, vegetarian cuisine. Pea flour is used in the manufacture of fish and pet food.

Pea flour is often used as an ingredient in bread, cakes, pasta, as well as certain confectionery products, such as donuts and cookies. Add a little bit of pea flour, and the dish will have a wonderful pea flavor and become a little more useful. Peas are rich in vitamins C, B, and PP, as well as minerals such as calcium, magnesium, potassium, phosphorous and zinc. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Energy 1531 Kj , 365 Kcal Fat Of which saturated 2.8 g , 2.8 g Carbohydrates Of which sugar 75 g ,7.5 g Fibers 0.2 g Protein 8.9 g Salt 0.01 g

Energy 1495 Kj , 361 Kcal Fat Of which saturated 15.4 g , 14.5 g Carbohydrates Of which sugar 16.8 g,14.2 g Fibers 37.9 g Protein 20.9 g

Energy 1347 Kj , 322 Kcal Fat Of which saturated 6 g,0.6 g Carbohydrates Of which sugar 44.5 g ,10.7 g Fibers 17 g Protein 21.7 g

Pea Protein is obtained from yellow or golden peas by dry and liquid methods. In the dry method, the shell of the peas is removed mechanically, they are ground to obtain pea flour, and the proteins are separated and collected by centrifugation. Pea Protein contains a high concentration of protein, iron and amino acids, which makes it a popular ingredient in various diets due to its non-allergenic properties and easy digestibility. Pea Protein also has functional properties such as water binding capacity, foaming, emulsification and stable gelation. It appears as a beige powder with a clean taste. Its shelf life can be up to 24 months if kept in cool and dry storage away from light. Pea Protein is available in 20 or 25 kg bags or Big Bags. Pea Protein is commonly used in vegetarian and vegan products, sports nutrition, baked goods, and as an ingredient in prepared foods. It can also be texturized to make meat analogs and increase the protein content of meat substitutes.

Pea flour is often used in baking bread and tortillas, making pasta, as well as some pastries such as donuts and cookies. It is enough to add only 1020% of pea flour to wheat flour, and these dishes will acquire a unique pea aroma and become a little healthier. Peas are rich in vitamins C, B and PP, as well as minerals such as calcium, magnesium, potassium, phosphorus and zinc. Milling on stone millstones allows you to preserve the balanced natural composition of the grain, which makes it possible to achieve a decrease in the glycemic index.

Fusilli pasta, made from 100% green pea flour with a touch of psyllium, offers a delightful twist to your pasta repertoire. These spiral-shaped noodles boast a vibrant green color and a unique texture. Crafted exclusively from green pea flour and enriched with the natural goodness of psyllium, these fusilli strands provide a nutritious and flavorful option. Whether tossed in a creamy pesto sauce, mixed with roasted vegetables, or incorporated into colorful pasta salads, these green pea fusilli bring a burst of flavor and visual appeal to your culinary creations. Furthermore, like all our products, they are organic and vegan-friendly, ensuring a wholesome and guilt-free dining experience.

Spaghetti No. 3, made from 100% green pea flour with a hint of psyllium, offers a unique twist to your pasta experience. These long, slender strands of pasta boast a vibrant green color and a delightful texture. Crafted exclusively from green pea flour and enriched with the natural goodness of psyllium, these spaghetti noodles provide a nutritious and flavorful option. Whether paired with a light garlic and olive oil sauce, tossed in a fresh herb and lemon dressing, or combined with your favorite seasonal vegetables, these green pea spaghetti strands bring a burst of flavor and visual appeal to your pasta dishes. Furthermore, like all our products, they are organic and vegan-friendly, ensuring a wholesome and guilt-free dining experience.

INGREDIENTS Dried Lamb Protein (3O%), Hydrolyzed Lamb Protein (18%), Baldo Rice, Corn, Refined Chicken Fat, Peas, Anchovy Flour, Shrimp Meal, Beer Yeast, Anchovy Fat, Nucleotide Yeast Protein, Minerals, Prebiotic Mannan Oligosaccharides Seaweed, Yucca Extract, Cranberry Powder, Psyllium.

Artisan pre-baked sour-dough pinsa base made from high quality wheat, rice flour, & soy flour. No GMO, Vegan, Halal, Kosher. 10 pinsas inside the carton, IQF Frozen. Size Base 19x30x2cm 250g Shelf Life: 360 days Storage temperature: – 18°C Preparation method: Defrost base for 3-4 minutes, add toppings and finish baking for 4-8 minutes in the oven at 250°C~320°C NGREDIENTS: Water, maize starch, extra virgin olive oil, vegetable fibres (beetroot, psyllium), maltodextrin, pea protein, quinoa flour, dried rice sourdough (rice flour, water, yeast), thickener: hydroxypropylmethylcellulose (E464) potato starch, salt, yeast. NUTRITION; Energy KJ (g): 967 Energy value kcal (g): 230 Protein (g): 3 Carbohydrates (g): 37.3 thereof sugar (g): 0.4 Total Fat (g): 5.9 of which saturated fatty acids (g): 0.7 Dietary fibre (g): 8 Salt (g): 0.98