Pea flour a good alternative

More than 80% of all culinary products have been based on wheat flour for more than 500 years, but now times will change, and the new future of wheat flour products will come. Very good products as an alternative are pea flour that has an excellent amino acid profile.

Vestkorn pea flour has 23% protein and 54% carbohydrates

The yellow peas are thoroughly cleaned to remove all foreign materials and reassure that no wheat and soybeans are present. Then the peas are dehulled and the kernels and hulls are accurately separated to get a pure kernel ready for milling. After milling to the desired particle size, we get a light-yellow flour with a mild pea taste. Vestkorn Pea Flour has around 23% protein and 54% carbohydrates, making it to an excellent source of protein.

Gluten free and a good alternative to replacing wheat

Replacing wheat flour in gluten-free products often requires multiple ingredients and some of them are less “label friendly”. Some of them make the processing procedure more awkward and need a special processing workaround to meet quality and texture. Tests have shown that working with pea flour makes it is possible to replace wheat flour in pasta, cookies, bread, cakes and many more applications within the culinary area.

Functional Benefits

  • Binder and structure provider
  • Increase water binding
  • High protein content
  • Gluten-free
  • Soy-free
  • Sustainable

Applications for pea Flour

  • Wheat flour replacer
  • High protein applications
  • Gluten-free applications
Organic products available