Products

Natural Pea Fibre is a highly absorptive, bland-tasting, human grade, fine vegetable fibre ground from non-GM yellow pea hulls. BCP’s sanitizing process for this fibre is chemical free.

As a functional food for human consumption, Natural Pea Fibre has commercial and nutritional advantages. As an ingredient in breads, cakes, cookies, tortillas, pasta, soups and fibre drinks, it increases fibre content, mimics wheat bran but is light in colour and bland in flavour. It increases the volume of doughs and works as a fat replacer by binding water.

Natural Pea Fibre lowers cholesterol levels (both total and LDL), assists in the management of type 2 diabetes by leveling out blood glucose curve, and is a source of insoluble dietary fibre for improved intestinal health. It also contains lysine, an essential amino acid often deficient in vegetarian diets.

Yellow split peas are pulverized to the ideal baking particle size to produce flour.

This flour improves the protein quality of wheat flour in a wide range of bakery products. It is a natural processing aid providing many benefits: keeping bakery products softer longer, improving dough machinability and reducing mixing times. It is included in many snack foods.

Pulse flours are high in protein.

Green split peas are pulverized to the ideal baking particle size to produce flour.

This flour has the same advantages as Yellow Split Pea flour. However, it has a sweeter flavour and a slightly greener colour.

Pulse flours are high in protein.

This is a heavily textured, pale yellow, finely milled flour made from dried Desi Chickpeas.

Chickpea flour is used extensively in East Indian cooking.

Pulse flours are high in protein.

BCP has the ability to customize grinds to produce flours required by our customers.

Customized fibres and flours are developed 'to suit' specialized uses.