Artesa® Chickpea Flour
Artesa® Chickpea Flour Advantages
- Excellent organoleptic profile
- Good protein source (>12%)
- Low Glycemic Index
- Fine, flour-like particle size
- “White” color
- Good oil & water binding
- Can replace dairy
- Non-GMO, non-allergenic
- Sustainable, low environmental impact
The use of pulse flours as a healthy approach to replacing wheat flours for the fast-growing gluten-free market is expanding. One of the barriers for pulse flours is the strong flavor they convey in formulations. The manufacturing process for Artesa Chickpea Flour removes much of the oil from the finished product – producing a clean, neutral flavor and a white color. Combined with the fine particle size achieved from proprietary milling, Artesa Chickpea Flour can offer a taste, texture and mouthfeel comparable to wheat flours. You have to taste it for yourself!
Is Artesa the Perfect Flour?
An Incredibly Nutritious Multipurpose Flour
Gluten-free formulations often have less than optimal nutritive profiles. Low in fat, Artesa Chickpea Flour is considered a ‘good’ source of protein (>12%) and adds resistant starch, vitamins and other nutrients. Chickpeas are known to have a very low glycemic index (<30%).
Exceptional Formulating Functionality
Applications testing with Artesa Chickpea Flour has shown many desirable functional properties – particularly in the production of gluten-free formulation, which often require multiple ingredients and processing workarounds to meet texture and taste goals. This makes Artesa ideal for difficult to formulate gluten-free products such as pasta, leavened bread, flatbreads and pastries. Artesa Chickpea Flour excels in the production of extruded products like pasta and can be used in non-allergenic, egg-free formulations while maintaining product integrity and mouthfeel.
Good for people. Good for the planet.
The chickpea gets good marks when it comes to sustainability. Chickpeas create their own fertilizer by fixing nitrogen from the air – which means significantly lower use of chemical fertilizers and healthier soils. They also require significantly lower use of water and pesticides in production. Want more? Chickpeas have the lowest carbon footprint of any protein starting materials and there are no GMO chickpeas – and probably never will be.