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MartinoRossi supply chickpea, pea and lentil flours - GlutenFree, SoyFree, GMO Free.
We produce 3 types of flours according to the customer needs: native, heat-treated and toasted.
About
Native: raw material just milled with a bright color that can characterize the finished product;
Heat-Treated: treated with steam and pressure. This process allows the flours to preserve their color with less off-note compared to a native one. Moreover, since the starches are partially gelatinized, these flours have an interesting water absorption and elasticity, and a faster processing/cooking time.
Toasted: dry heat-treatment that remove completely the off-note, by substituting it with a nice nutty flavor. From a water absorption point of view, they are similar to the native ones.
Key Benefits
Legume flours are rich in proteins, rich in fibers and low fat. This mean that they are ideal for all the new projects that want to develop a Better For You product.
Moreover, being Gluten Free, Soy Free and GMO Free, they can be used with no worries in introducing an allergen in a plant.
Applications
Our 3 types of legumes flours can be used in many different applications according to what our customer is looking, such as: savoury snacks, ready meals and soups, bakery products, breakfast products.