Wide range of applications

Whether a tried-and-tested product from our range or individually adapted to your needs:

Benefits in various applications

Baking

Meat substitute

Milk substitute

Snacks

Confectionery

Breadcrumbs

Pasta

Protein isolates

Export

Nutritional values

Coastal bean peeled

Protein content, color

Hummus, falafel

High protein content, good amino acid spectrum, balanced glycemic index due to high fiber content,

Flours

Improved dough properties, crumb color, freshness retention

Binding

Mouthfeel

Crunchy mouthfeel

Crunchy mouthfeel, gluten-free

Protein content, color

High protein content, good amino acid spectrum, balanced glycemic index due to high fiber content,

Protein
concentrates

Texture, binding

Emulsifying properties, mouthfeel

Protein content

High protein content, good amino acid spectrum, balanced glycemic index due to high fiber content,

Flours and concentrates debittered

Texture, binding

Emulsifying properties, mouthfeel

Crunchy mouthfeel

Marzipan substitute

High protein content, good amino acid spectrum, balanced glycemic index due to high fiber content,

Grist

Replacement of soybean meal

Replacement of soybean meal

High protein content, good amino acid spectrum, balanced glycemic index due to high fiber content,

Typical areas of application

Meat substitute
Pasta products
Baked goods
Snacks
Marzipan substitute
Superfood
Egg substitute
Breadcrumbs
Toast
Milk substitute
Vegan sausage products
Cheese substitute

whole

Starting product

Coastal bean peeled

Pre-product

for the production of protein isolates

Export

in the Arab world for the production of hummus, falafel etc. (traditional dishes)

Grist

1

Soy substitute

Golden yellow color; visual and sensory substitute for soybean meal in baked goods and snacks

Flours

1

Flours

  • Baking: improved dough properties, light crumb, freshness retention
  • Baked or extruded snacks: Crunchy mouthfeel, high protein content
  • Gourmet food
2

Protein concentrates

  • Meat substitutes: Texture, good gel formation,

  • Milk substitutes:

3

Debittered flours

  • Are used wherever the native bean flavor is not removed by the actual production process.

  • Use as flours or protein concentrates

  • Use in milk substitute products