Pulse Flour

Pulse flour is milled legume, and the two decisions that define it are the pulse it comes from and how finely it is ground. Chickpea flour (besan) behaves differently in batter from pea flour; lentil flour brings its own colour; faba flour carries a distinct flavour that some applications welcome and others cannot hide. Particle size is the specification that actually controls performance. A fine flour hydrates quickly and gives smooth batters and extruded snacks; a coarser grind gives texture and bite but can feel gritty in a beverage or a soft baked good. Ask for the sieve specification, not just 'fine' or 'coarse'. Heat treatment is the third variable. Untreated pulse flour carries raw legume flavour and enzyme activity; a heat-treated or pre-cooked flour is milder and behaves more predictably in cold-process applications. State which you need.

Yellow pea flour: Neutral base flour; the highest-volume pulse flour. Chickpea flour (besan): Batters, snacks and traditional South Asian foods. Lentil flour: Red or green lentil base; colour follows the pulse. Faba bean flour: High protein with a distinctive flavour profile. Heat-treated / pre-cooked grades: Reduced raw flavour and enzyme activity for cold-process use.

Protein — Typically 20–28 % depending on the pulse; confirmed per specification. Moisture — Normally 10–12 % maximum. Particle size — Sieve specification agreed per application. Ash — Stated per specification. Microbiology — Food-grade limits including Salmonella and E. coli. Values vary by grade, crop year and supplier and are confirmed against supplier documentation at quotation.

Canada's pulse crop base — peas, lentils, chickpeas and faba beans — supports milling capacity that produces flours for both domestic and export food manufacturing. Because the raw pulse and the milled flour come from the same supply chain, availability of a specific flour follows the availability of the underlying crop class in a given year. Origin, availability, grade and certification are confirmed at quotation for the lot actually offered — origin is a supply attribute, never an assumed property of the product.

Specify the pulse, the particle size and whether heat treatment is required — all three change the price and the lead time. · Gluten-free claims depend on the milling facility's segregation; confirm the standard your market requires. · Quoted FOB, CFR or CIF.

Commonly relevant documentation: Certificate of Analysis · Specification sheet and allergen statement · Certificate of Origin · Gluten-free / non-GMO declarations where applicable · Microbiological report. Availability is confirmed per order and per destination.