The BakeRite Company Chickpea Flour
Chickpea flour can also be referred to as gram flour or garbanzo bean flour. Chickpeas are grown in many parts of the world. Chickpeas are high in protein and fiber, and they are also a good source of iron, phosphorus, and folic acid. Chickpeas, which are grown in at least 35 countries, are the world's third most important pulse.
Product families
Applications
- Bakery
- Savory & Culinary
Product Families
- Alternates & Replacements
- Flours & Grains Products
Other characteristics
- Ingredient Name
- Chickpea Flour
- Labeling Claims
- Gluten-free
- Ingredient Origin
- Plant Origin
- Certifications & Compliance
BRC Certified, FSSC 22000, Gluten-free, Hazard Analysis Critical Control Point (HACCP)
- Markets
- Food & Nutrition
- Bag Size
- 25kg
- Ingredient
- Chickpea Flour
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Benefits
• Contains high levels of both protein and fiber. • It is a soft protein that acts in a similar way to egg protein. • Has a rich pulse flavor and a beige, tan color. • Well suited to savory products.
- HIGHLIGHTS
- Gluten Free
- Applications
• Commonly used as a substitute for wheat flour in baking. • Also used to replace egg in certain applications. • Can replace up to 25% of the flour in your baking to increase protein and fiber.
- Food Ingredients Features
- Fiber Enrichment
- High Protein Content
- Food Ingredients Functions
- Egg Substitute
- Certifications and Compliance
- BRC Certified
- FSSC 22000
- Gluten-free
- Hazard Analysis Critical Control Point (HACCP)
- Food and Nutrition Applications
- Savory Products
Technical data
Table 1 of 1
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Protein | 20.9 | % |
| Fibre | 9.7 | % |
| Fat | 6.8 | % |
| Carbohydrates | 51.6 | % |
