Cereal and pulse flours
Sports and vegan nutrition.
European origin, naturally gluten-free, vegan and clean label, these flours can be used to formulate a wide range of products adapted to all consumers. Rich in carbohydrates, they are excellent sources of energy.Elementa introduces flours and other ingredients of the Ebro Ingredients range from:
- Rice,
- Quinoa,
- Chickpea,
- Red lentil,
- Faba bean,
- Pea.
Some ingredients are available with the organic certification.
Rice flours are made from finely ground rice grains. GMO-free according to the organic regulations in force, gluten-free and allergen-free, they are ideal for sports products, gluten-free pasta, ready-to-eat dishes and more.
DESCRIPTION
Elementa offers 4 ranges of conventional rice flours:
OryzaNAT - Native rice flours:
- Low, medium and high amylose content,
- Standard particle size: 150 to 1500 µm,
- White, brown rice flour or semolina rice.
- OryzaNAT R – Speciality rice flours :
OryzaNAT R - Heat-treated native flours:
- Improved micro and enzymatic quality,
- Low, medium and high amylose content,
- Standard particle size: 150 to 1500 µm,
- White or brown rice flour.
OryzaFINE - Micronized ultrafine and superfine rice flours :
- Micronized native flours,
- Different gelling strengths,
- Available with improved microbiological quality,
- Ultrafine and superfine particle size: 30 to 90 µm.
OryzaPURE - Organic (BIO) and baby food (BF) rice flours:
- Available with reduced and highly controlled contaminants (low arsenic/cadmium/pesticide/mycotoxin content),
- White or brown rice flour,
- Fine particle size: 200 to 600 µm.
They are certified Kasher and Halal.
Elementa also offers rice starches. Contact us for more information.
HEALTH BENEFITS
Rice is a highly digestible ingredient, making it great for specialized nutrition products. It is also very interesting for its essential macro and micronutrients, which is why it is ideal for any type of diet.
Rice flour contains an average of 78% starch and 7% protein. It is an excellent source of energy thanks to its high content of complex carbohydrates.
TECHNOLOGICAL PROPERTIES AND APPLICATIONS
Rice flour is a fine, light powder with a neutral flavour. White rice flour is produced by grinding the polished grains. It differs from brown rice flour which is made from rice grains with their bran left.
Rice flour is a great way to naturally thicken recipes (frozen or refrigerated). This flour has properties of water binding, gelling, texturizing, coating and fat substitute.
These functional and nutritional characteristics ensure that is well suited to sports nutrition formulations: energy bars, cooking mixes and shakers. It can also be used in the formulation of breakfast cereals, bakery products, gluten-free pasta, and snacks.
Focus on OryzaNAT R :
These types of rice flour are derived from a particular variety of rice. It has properties such as excellent freeze-thaw stability, thickening, stabilizing. It can help reduce the hardness of chips and snacks for example. Moreover, this rice flour can contribute to the crispness in recipes, thanks to its good water absorption capacity. It is ideal for energy and vegan preparations, such as bars, snacks, sauces and drinks.
Quinoa flours, naturally gluten-free and with a balanced nutritional profile, are very good substitutes for wheat flour.
DESCRIPTION
Quinoa is a pseudo-cereal, originally from Peru and Bolivia. Elementa offers a reference of quinoa flour:
QuinoaNAT - Quinoa flour:
- Standard particle size: 250 µm,
- Available with organic certification.
They are certified Kosher and Halal.
HEALTH BENEFITS
Quinoa flour is an ingredient with high nutritional value. Rich in nutrients, it provides an average protein content of 10% on dry matter, with an amino acid profile close to milk.
It contains fiber, vitamins such as vitamin E that remains largely absent in other types of grains, minerals such as phosphorus and zinc. Quinoa flour is a good source of energy thanks to its high carbohydrate content.
TECHNOLOGICAL PROPERTIES AND APPLICATIONS
Quinoa flour is creamy yellow to ivory powder. It is produced by grinding white quinoa grains, which are then sifted to obtain a fine, dry powder. Its taste is sweet and slightly bitter, with a pleasant nutty flavor.
Quinoa flour can be used in both functional and nutritional applications. It can be incorporated into energy bars, drinks and snacks for sports nutrition.
Contact us for more information.
Our chickpea flour are ideals ingredients: good source of proteins, minerals and vitamins.
DESCRIPTION
Chickpeas belong to pulse family. Originally from the Near East, they are part of the traditional diet of countries like India.
Elementa offers two references of chickpea flours:
HerbaPULS - Chickpea flour
- Standard particle size: 250 µm
HerbaPULS - Dehulled chickpea flour
- Standard particle size: 250 µm
They are certified Kosher and Halal.
HEALTH BENEFITS
Chickpea flour contains about 17 to 25% of proteins rich in essential amino acids.
It is rich in dietary fibers, minerals such as iron and magnesium, and several vitamins, such as vitamin B9. Chickpea flour is a good source of energy thanks to its high carbohydrate content.
TECHNOLOGICAL PROPERTIES AND APPLICATIONS
Chickpea flour is obtained by grinding whole dried chickpeas. It is a fluid flour, with a dominant nutty flavour. His colour is light yellow.
Thanks to its low-fat content and high protein content, it is the ideal ingredient for nutritional applications.
Indeed, chickpea flours can be used in many formulations, including vegan and gluten-free: baked products, snacks such as tortillas, crackers, breakfast cereals, and also sports nutrition products: energy bars and drinks.
Contact us for more information.
Our red lentil flours are gluten-free flours, interesting for their flavours and nutritional properties.
DESCRIPTION
Lentils are part of the pulse family. Elementa proposes the following reference:
HerbaPULS - Native red lentil flour:
- Standard particle size: 200 µm.
They are certified Kosher and Halal.
HEALTH BENEFITS
Red lentil flours are composed of 25 to 30% protein on dry matter. They contain 10-15% dietary fibers, which is cholesterol-lowering.
It is a source of energy, it is mostly composed of complex carbohydrates. Red lentil flour has an interesting mineral content, such as iron, magnesium or potassium, as well as vitamins, especially those of the B group.
TECHNOLOGICAL PROPERTIES AND APPLICATIONS
Red lentil flour is a light red fluid powder. It has a sweet hazelnut flavor. It is obtained by grinding dried lentil seeds.
Red lentil flour can be used in many applications such as cakes, bread dough, pizza dough, pancakes and cookies, and especially for sports nutrition in energy bars, smoothies and soups.
This type of flour is also used as a thickener and emulsifier.
Contact us for more information.
Gluten-free faba bean ingredients are interesting for their functional and nutritional properties.
DESCRIPTION
They are made from the seeds of pulses of the Papilionaceae family. Elementa offers:
ViciaMYL - Faba bean flour or starch concentrate :
- Different starch contents available,
- Fine particle size: 250 µm.
They are certified Kosher and Halal.
HEALTH BENEFITS
Beans contain a unique blend of proteins and fibers, a combination that is absent in meat and seafood, dairy products, fruits, vegetables, nuts and seeds, and grains.
Faba bean flour is composed of an average of 25% protein on a dry matter, and over 50% starch.
Faba bean starch concentrate contains beetween 60 to 70% of starch, and about 23% of proteins on dry matter.
TECHNOLOGICAL PROPERTIES AND APPLICATIONS
Bean flour has a creamy yellow colour, its smell and taste are typical of the bean.
Traditionally used in the bread-making process for bakery products and pastries, faba bean flour can be ideal for various applications due to its nutritional properties.
It has interesting emulsifying properties and can be used in the elaboration of spreadable products and foams, desserts, soups and drinks.
Faba bean starch concentrate is a ultra fine powder. It has great gelling capacity, and absorp relatively high amounts of water. It is comparable to natove patato starch.
Yellow peas are seeds belonging to the pulse family. It is nutritionally and functionally interesting for a large number of applications.
DESCRIPTION
Elementa offers :
PisumMYL - Pea Starch Concentrate:
- Obtained from dehulled yellow pea seeds,
- Utltra fine particle size: 50 µm.
This starch concentrate contains between 12 and 15% of proteins on dry matter, and about 68% of starch.
It has very good gelling properties. It can be used in a wide variety of applications as a substitute for corn or rice starch, especially in snacks and bakery products.
Contact us for more information.