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Legume milling for the food industry

Legume milling for the industry has entered an unprecedented cycle of expansion and growth.
What were new food trends: veganism, gluten-free diets, vegetarianism or, simply gastronomic curiosity, have turned into consolidated food habits.

And the industry has listened to the consumers and has set to work to offer to the market products made from raw materials of first quality milling in origin, legume milling that allows both diverse and innovative applications.

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Moledum Ingredients, subsidiary of Dacsa group, is one of the more stable examples and with better projection to reflect the reality of the food industry in relation to legume milling.

Classic legume milling for the food industry, such as chickpeas or beans, in addition to cereals, such as rice or corn and to ancestral grains have turned in the last decades into essential and high nutritional quality ingredients for generating food products that can continue performing its traditional use for, for example, sauces or thickeners.

Now in the middle of the XXI century, we live in a kind of renaissance of development and interest for nutrition, in which legume milling for the food industry has opened new horizons for applications of carnic substitutive products or eggs to elaborate, for example, egg-free mayonnaise.

Explanations for this situation? Varied, for all tastes.
From the search of food solutions for people with allergies or intolerances, to the egg protein or gluten, just to mention two of the most common, to have access to a more varied diet, to investigating new ways of eating being more respectful with animals and the planet. Passing through, of course, the investigation in the search of new food options to make a more varied, healthy and, why not, delicious diet.

It is not wacky at all to affirm that legume milling for the food industry has turned into the absolute protagonist of the new ways of eating because of its nutritional quality and high versatility.
The examples are so diverse as the consistency of the R&D departments in its investigations. Let’s see the most outstanding ones:

-Varied native flours, without chemical treatments, destined for the food industry, as the ones that Moledum offers, of legume, chickpea, pea or bean, all of them come from the multuration of dry, mature, industrially clean and gluten-free grain, are ideal for baking and confectionery, the elaboration of vegetal desserts and snacks, cereals for breakfast or dietetic and destined to sporty nutrition products.

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– Heat-treated flours: stabilized, precooked or pregelatinized, offer different functionalities depending on its final application in confectionery and bakery; sauces and creams; sticks; toppings and breadings; meat products; vegetable spreads or animal feed, etc.

-The elaboration of substitutive products of animal protein-free meat from pea protein, powdered or textured. In this area, Molendum offers to the industry its Pésol Pea, one of the more versatile plant-based food solutions of the sector that is presented as a vegetal alternative, wet and dry, to satisfy the demand of food that substitute traditional meat products.

Food solutions that legume milling has illuminated for an industry in constant expansion that offers real nutritional options, as healthy as equitable, both for the planet and its inhabitants.