LensNAT

Choose between LensNAT RL250 red lentil flour and LensNAT YL250 yellow lentil flour by considering the colour, nutritional profile and appearance you want in your finished product. Both grades can be evaluated for bakery, snacks and extrusion, but their different colours provide distinct product-development opportunities.

Specifications are a useful starting point, but a trial will show which grade works best in your recipe and process.

Ebro Ingredients offers grade-specific product information and support with sample selection. Do not hesitate to contact us to help you select the right LensNAT grade for your application.

Choose LensNAT native lentil flour when you want a native pulse ingredient for applications such as bakery, snacks or extrusion. Consider LensGEL pregelatinised lentil flour when cold-water viscosity, water absorption or binding without a complete cooking step is more important.

The two technologies perform different roles, so they should not be compared solely at the same dosage. A focused application trial will help identify the best technical and commercial starting point.

Ebro Ingredients offers native and pregelatinised lentil-flour solutions. Contact us for help.

LensNAT native lentil flour is worth considering when you want to combine pulse-based nutrition with new colour and formulation possibilities. The range includes red and yellow options for bakery, snacks and extrusion, allowing you to select a grade that suits your product concept.

The final result will depend on the recipe and process. Testing the selected grade will help you assess handling, texture, flavour and appearance before moving forward.

Do not hesitate to contact us to find a suitable lentil flour for your bakery or snack development.

Start by deciding what LensNAT native lentil flour should contribute to your extruded product, such as nutritional enrichment, colour or product differentiation. Both the red RL250 and yellow YL250 grades can be considered, depending on the desired product concept.

There is no universal starting dosage. Compare the selected grade with your current ingredient under representative processing conditions, focusing on expansion, texture, appearance and processability.

We have a lot of experience in extrusion processes. Contact us to share them with you.

Choose between lentil, chickpea and pea flour by focusing on the needs of your product rather than treating pulse flours as interchangeable. Compare their nutritional profile, colour, flavour and behaviour in your intended process.

LensNAT native lentil flour can be evaluated for bakery, snacks and extrusion, but a direct replacement ratio cannot be determined from product information alone. A side-by-side trial provides the clearest basis for selecting the right pulse ingredient.

Ebro Ingredients offers a broad portfolio of native pulse flours. Let us help you.