• made from Russian non-GMO peas by means of green technology
• fine ground flour — 100-200 mesh
• protein content at least 15%
• degree of hydration — 1:4 (and higher)
• high fat-emulsifying ability — 1:2
• has the effect of cold moisture binding in emulsion systems and gelling in cold dispersions, used as a substitute of chemically modified starches
• used as a highly functional ingredient capable of thickening cold food masses, increasing their viscous-plastic properties and reducing the water activity in finished products

Application:

• sausages
• semi-finished products
• canned food
• pate
• hams

• natural flour improver
• flour improver and bleach that replaces or reduces the consumption of similar ingredients of a chemical nature
• high protein content — at least 48%
• PDI 70-90
• fine flour 100-200 mesh
• increases the nutritional value of the product and reduces the cost, cost-effective in production
• improves the characteristics of the dough: firmness, crust color
• replacement of skimmed milk powder in confectionery products
• fat content no more than 1-1.2%
• humidity no more than 8-9%
• made from Russian soybeans, does not contain GMOs

Application:

• sausages, chopped and dough semi-finished products (minced meat and dough), vegan and healthy lifestyle products
• raw minced meat, pasta, semi-finished foods from minced meat, dumplings (filling and dough), sausages and pates
• crumb bleach in bakery products
• replacement of skimmed milk powder in confectionery products

• 100-200 mesh grinding
• protein content — minimum 23%
• made from Russian non-GMO yellow pea
• hypoallergenic, doesn’t contain soy or wheat