date:Oct 31, 2018
t does not cause yellowing of a batter. Chickpeas typically contain 7%-9% oil, whereas the new flour has 1%and that 1% is the part that contains the volatile aromatic compounds that give a favored toasty aroma to the finished product.
The very fine flour-like particle size has good oil- and water-binding properties and is highly stable. Its high protein content suits a variety of baking applications and is recognized by consumers as a cleanand, of course, gluten-freeingredient.
Staying Sweet
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