Organic pea protein flour is produced from the brown pea through mechanical separation without the use of heat or solvents. The gentle processing method produces a high functioning flour with approximately 50% native protein and 30% starch.
When dissolved in water and added to the fat phase, pea protein flour acts as a foaming agent, emulsifier, and egg replacer. It is useful for creating creamy and full-bodied bases for non-dairy ice cream, desserts and spreads. In meat alternatives, pea protein flour provides protein enrichment and acts as a binder and texturizer. Try pea protein flour in the production of extruded protein crisps and textured vegetable proteins (TVP's).
Brown peas, commonly called grey peas in Latvia, are part of a sustainable organic farming system. In the Baltic Sea region where our pea protein flour is produced, farmers use peas, fava beans and red clover to fix nitrogen in the soil and improve soil fertility during crop rotations with organic starch potatoes.