Pea Flour is a unique product that offers a wide range of nutritional and sensory benefits. Obtained by processing dried green peas on natural stone millstones, pea flour is rich in protein, calcium, potassium, iron and phosphorus, as well as insoluble and soluble fiber. It also contains two probiotics, inulin and pectin, which are fermented by the bacterial flora with the production of important fatty acids, such as propionic and butyric. It is also rich in vitamins, including B1, B2, B3 and A.

Nutritional benefits

Pea Flour is a tonic, diuretic and nutrient-rich food. Due to its potassium content, it helps strengthen the body’s natural defenses, acting on the rebalancing of the gut. It also helps improve the softness of baked goods, while also increasing the protein content and lowering the glycemic index. In addition, it can also be used to increase the strength (W) of gluten-generating flours (spelt, wheat, and Kamut), in small amounts (1%).

Uses of flour

It can be used in both sweet and savory baked goods, ranging from 10 to 30 percent, in combination with wheat flour. It also imparts a pleasant flavor to baked goods, making them tastier and more nutritious.