Improved appearance and eating experience
Adding pulses to bread recipes leads to a number of challenges. These include staling and impairment to dough parameters such as stickiness, softness and elasticity. Pulses can also reduce bread volume and lead to poor texture. This solution helps you avoid loss of volume, improves texture and extends bread’s natural freshness. That means you can give consumers the appealing appearance and eating experience they expect.

Improved nutrition
Pulses are high in protein and fiber, with an amino acid profile that complements cereals. They’re also high in vitamins, micronutrients and minerals, including zinc, magnesium, iron and potassium. This solution allows you to give consumers these nutritional benefits without impacting volume or texture.

Improved sustainability profile
According to the United Nations Food and Agriculture Organization, pulses are key to sustainable agri-food systems. They need less water and fertilizer than other protein sources. They also release high-quality organic matter in the soil. With hundreds of varieties of pulses grown around the globe, they can often be locally – and usually more sustainably - sourced.

Suited to a wide range of pulses and formats
Using a pulse variety that consumers recognize adds to a pulse bread’s acceptability. This solution is effective across a range of pulses & legumes including chickpeas, soybeans, faba beans, lentils and peas. It’s suitable for use with flours – including mixed pulse ones – concentrates and isolates. This versatility ensures you can meet the needs of your target consumers.