Products

Pulse Flours, Fiber, Bran and Roasted Split Peas For Food and Pet Food

BCP's 'Best' pulse flours, and pea fiber, are made from North American sourced, non-gm pulses. Milled in BCP's pulse-dedicated facilities, they are gluten-free, peanut and tree nut free, and soy, lactose and cholesterol free. 'Best' pulse flours, pea fiber, pea bran meal and roasted split peas are available as natural (conventional) or certified-organic and are sold into the food ingredients and pet food industries. Analytical testing is conducted by a third party lab, according to the requirements of the customer.

  Uses Functional Advantages Nutritional Information
Best Pea Fiber / Pea Fibre
(Human grade)

Outer pea fiber / pea fibre made from cleaned hulls or seed coats of peas

Dry milled with a proprietary process to meet micro specifications yet retain micronutrients

All lots are micro tested according to customer request prior to shipping

Certificate of analysis provided with each load

Shelf life: 2 years
To enrich the fiber content of:

baked goods (bread, pizza, tortillas, pita bread, muffins, cakes, crackers and cookies), batters and breadings, extruded snacks and pasta

Soups and sauces

As a filler or binder in:

fresh sausage, emulsified meat products, burgers and other ground meat items

As a gentler fiber additive for people in long-term care homes and children with constipation. Information available upon request.
Gluten-free

Mimics wheat bran but is light in colour with a bland flavour

Increases the volume of dough

Works as a fat replacer by binding water

Yield improvement – cost reduction

In meat, improves texture and juiciness, and decreases weight loss

Approved as a novel fiber in Canada. Click here

Expert opinion has concluded that the minimal process (which is proprietary) used by Best Cooking Pulses to manufacture 'Best' Pea Fiber allows it to be considered a comminuted product of a whole food and is inherently GRAS

USDA (FSIS) approved of for use in processed meat products.
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92% Total Dietary Fiber (TDF) of which 8% is soluble

High or very high source of fiber (Canada)

Good or excellent source of fiber (US)

Contains all of the calcium and much of the iron of the dried whole pea

Excellent source of iron and good source of calcium (Canada and US)

Source of antioxidants
Shum, AL, Scanlon, MG, Aluko, RE, Udenigwe, CC. Antioxidant properties of pea hull fibre in wheat bread. Poster session presented at: American Association of Cereal Chemists International Meeting; 2012 October 16-19; Palm Springs, California.
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Best Pea Fiber PF / Pea Fibre PF or Pea Bran Meal (Pet food grade)

Outer pea fiber / pea fibre made from cleaned hulls or seed coats of peas, no dockage

Lots are micro tested according to customer request prior to shipping

Certificate of analysis provided with each load

Shelf life: 2 years
High quality fiber / fibre additive for pet food with additional naturally occurring micronutrients and protein

Works well as a mineral carrier in pet food

Click here to access further research Functionality and Applications: 6. Pet food applications
Excellent fiber fibre additive for pet food

Milled and sized for consistent flow during production

Expansion properties for extrusion of pet food
>83% Total Dietary Fiber (TDF)
<5% Protein
No dockage

It may assist in the reduction of blood sugar and cholesterol levels

It provides roughage adding bulk for intestinal health

Click here to access the White Paper: Extrusion Characteristics, Palatability, and Health Implications of Pea Fractions in Dog Food Bond, J.M. Pulse Canada, Winnipeg, Manitoba, Canada
Best Ground Pea Hulls (Pet food grade)

Made from cleaned hulls or seed coats of peas, no dockage

Lots are micro tested according to customer request prior to shipping

Certificate of analysis provided with each load

Shelf life: 2 years
Economical fiber / fibre additive for pet food Excellent economical fiber / fibre additive for pet food

Works well in extruded and canned pet food
40-45% crude fibre
7-10% crude protein

No dockage
Yellow Split Pea Flour

(specialty milled from yellow split peas, prairie sourced)

Shelf life: 2 years

Fine or coarse available
Soups and sauces

Batters and breading

Extruded cereals and snacks

Enrich bread, pizza, tortillas, pita bread, muffins, cakes and cookies, and pasta

As a filler or binder in:

fresh sausage, emulsified meat products, burgers and other ground meat items

Pet food

Gluten-free formulations
Excellent moisture retention

Water and fat binding capabilities

Foaming properties

Provides emulsion stability

Acts as a thickener

In meat, improved water holding without loss of texture

Increase protein
Contains lysine, an essential amino acid often deficient in vegetarian diets

High in resistant starch
Whole Yellow Pea Flour

(specialty milled from whole yellow peas, prairie sourced)

Shelf life: 2 years
Soups and sauces

Batters and breading

Extruded cereals and snacks

Enrich bread, pizza, tortillas, pita bread, muffins, cakes and cookies, and pasta

As a filler or binder in:

fresh sausage, emulsified meat products, burgers and other ground meat items

Pet food

Gluten-free formulations
Excellent moisture retention

Water and fat binding capabilities

Foaming properties

Provides emulsion stability

Acts as a thickener

In meat, improved water holding without loss of texture

Increase protein and dietary fiber

Click here to review a comparison of wheat, pulse flours and other gluten-free flours
Contains lysine, an essential amino acid often deficient in vegetarian diets

Inclusion of the hull or seed coat results in higher dietary fiber, higher iron, calcium and other micronutrients, and increased antioxidant activity.

High in resistant starch

Click here for information on Nutrient Function and Disease Reduction Claims in Canada and the US
Green Split Pea Flour

(specialty milled from green split peas, prairie sourced)

Shelf life: 2 years
Soups and sauces

Extruded cereals and snacks

Enrich bread, pizza, tortillas, pita bread, muffins, cakes and cookies, and pasta

Pet food

Gluten-free formulations
Maintains green color when cooked

Excellent moisture retention

Water and fat binding capabilities

Foaming properties

Provides emulsion stability

Acts as a thickener Increase protein

Contains lysine, an essential amino acid often deficient in vegetarian diets

High in resistant starch
Whole Green Pea Flour

(specialty milled from whole green peas, prairie sourced)

Shelf life: 2 years
Soups and sauces

Extruded cereals and snacks

Enrich bread, pizza, tortillas, pita bread, muffins, cakes and cookies, and pasta

Pet food

Gluten-free formulations
Maintains green color when cooked

Excellent moisture retention

Water and fat binding capabilities

Foaming properties

Provides emulsion stability

Acts as a thickener

Increase protein and dietary fiber
Contains lysine, an essential amino acid often deficient in vegetarian diets

Inclusion of the hull or seed coat results in higher dietary fiber, higher iron, calcium and other micronutrients, and antioxidant activity

High in resistant starch
Chickpea Flour

(specialty milled from whole kabuli chickpeas, North American sourced)
Enrich bread, pizza, tortillas, pita bread, muffins, cakes and cookies, and pasta

Humus and falafel

Emulsified meat products, including low-fat bologna

Pet food

Gluten-free formulations
Excellent moisture retention

Water and fat binding capabilities

Foaming properties

Provides emulsion stability

Acts as a thickener

In meat, increases cook yield, increases juiciness and tenderness, and decreases shear force

Click here to review a comparison of wheat, pulse flours and other gluten-free flours
Excellent source of folate

Click here for information on Nutrient Function and Disease Reduction Claims in Canada and the US
Whole Laird Lentil Flour

(specialty milled from whole green laird lentils, prairie sourced)

Shelf life: 2 years
Enrich bread, pizza, tortillas, pita bread, muffins, cakes and cookies, and pasta

Extruded cereals and snacks

Breadings and batters

Emulsified meat products, including low-fat bologna

Gluten-free formulations
In meat, increases cook yield, increases juiciness and tenderness, and decreases shear force

Increase protein and dietary fiber
High in protein

A good source or source of dietary fiber
Whole Pinto Bean Flour

(specialty milled from whole pinto beans, prairie sourced)

Shelf life: 2 years
Enrich bread, pizza, tortillas, pita bread, muffins, cakes and cookies, and pasta

Extruded cereals and snacks

Soups and sauces

Emulsified meat products, including low-fat bologna

Gluten-free formulations
Excellent moisture retention

Water and fat binding capabilities

Acts as a thickener

In meat, increases cook yield, increases juiciness and tenderness, and decreases shear force

Increase protein and dietary fiber
High in protein

A good source or source of dietary fiber

Roasted Split Peas

  Uses Functional Advantages Nutritional Information
Roasted Yellow Split Peas

(crunchy vegetable replacement for nuts)

Shelf life: 2 years

Also sold as Naked Yumpeez www.yumpeez.com
Replace nuts in bars or baking

Adds a vegetable to trail mix

Include in salad toppers

Replace croutons on soup
Bakes well – folds in to cookies as a replacement for nuts and maintains shape and crunch after baking

No beanie flavor

Gluten-free
High in dietary fiber, high in iron (Canadian claims)

Protein 25%, Total dietary fiber 17%

Low in fat

Trans fat free

Considered a vegetable and a protein in the US Food Pyramid

Water activity <.30
Roasted Green Split Peas

(chewy vegetable)

Shelf life: 2 years
Add to soup

Adds a vegetable to trail mix

Add to salad toppers

Pet food - add a ‘green eye note’ to kibble, pet treats and canned dog food
Holds split pea shape on the warming table

No beanie flavor

Gluten-free
High in dietary fiber, high in iron (Canadian claims)

Protein 25%, Total dietary fiber 17%

Low in fat

Trans fat free

Considered a vegetable and a protein in the US Food Pyramid

Water activity <.65