Pea Flours

Sativa 32/100

Derived from: peas
Be it in biscuits/pastries, confectionery or sausage products, extruded pea flour Sativa 32/100 enhances textures, doughs and emulsions. Given its high percentage of pregelatinised starch, it is used as an emulsifying and water-binding ingredient, to improve the processing of dough or as a fine extender that adds functional value.

In contrast to soya and lupin flour, Sativa 32/100 is produced entirely in Europe and is not subject to any debates about allergens.

Properties
  • Protein percentage approx. 24 %
  • No enzyme activity
  • Taste: neutral to mildly sweet
  • Pale yellow, slightly yellowish
  • Excellent processability
  • Keeps products fresh for long periods
  • Nutritional value enrichment (essential amino acids)
  • Aids product succulence
  • Excellent water- and fat-binding capabilities
  • Texture enhancement
Peas
Extruded flour from peas
Applications
  • Sativa 32/100
  • Fine extender for e.g. chocolates,
  • baked products,
  • ready meals,
  • meat and sausage products,
  • formed products,
  • soups and sauces,
  • confectionery,
  • waffles and wafers
  •  Gluten-free     GMO-free     Kosher-certified     Halal-certified     Allergen-free

You can find out how to make effective use of flours obtained from peas and beans for your products by talking to our consultants.