Chickpea-based puffed snacks need a pellet that expands reliably while retaining the pulse identity that differentiates the finished concept. Pearl composition, initial moisture and puffing conditions can all influence expansion, density, cell structure and bite, so the process window should be developed for the selected pellet rather than copied from another raw-material system.
What can we help you achieve?
Dedicated puffing format
Controlled expansion gives puffed products a light structure, consistent density and attractive shape.
Expanded snack structure
A more even expanded structure can improve density, bite and piece-to-piece consistency.
Pulse differentiation
A recognisable point of difference can strengthen premium appeal in a competitive category.
Our Recommended Ingredient Solution
CicerPEARL
This ingredient can provide puffing pellet and nutrition platform in this formulation. This pearl is made from chickpea and rice flour, offering a chickpea-led puffing route rather than the red-lentil or pea alternatives.
LensPEARL
It supports the same validated formulation objective(s), but it brings a different ingredient profile. Unlike CicerPEARL, the standard LensPEARL route is made from red lentil flour, creating a distinct lentil-based puffed format.
OryzaPEARL
These 100% rice-flour pellets are purpose-designed for puffing and provide a uniform starting size and shape, supporting consistent expansion and smooth-surfaced puffed products.
MaysPEARL
These pellets are made from 100% yellow maize flour and can be produced in different shapes depending on the mould, differentiating them from the rice- and pulse-based pearls.
Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.
