Puffed-snack developers need a pellet that enters the expansion step with controlled geometry while still giving flexibility in finished shape and raw-material story. Starting size, mould geometry and puffing conditions interact with expansion and density, so pellet choice should be tested as part of the process rather than as a purely compositional decision.
What can we help you achieve?
Reliable puffing format
Controlled expansion gives puffed products a light structure, consistent density and attractive shape.
Shape options
A versatile formulation route can support more product concepts without starting development from scratch.
Seasoning versatility
A versatile formulation route can support more product concepts without starting development from scratch.
Our Recommended Ingredient Solution
MaysPEARL
This ingredient can provide puffing pellet and product differentiation platform in this formulation. 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.
OryzaPEARL
It supports the same validated formulation objective(s), but it brings a different ingredient profile. 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.
PisumPEARL
This pea-based pearl route combines puffing with pulse-derived nutrition; organic pea-pearl grades are also present in the Ebro portfolio.
LensPEARL
Unlike CicerPEARL, the standard LensPEARL route is made from red lentil flour, creating a distinct lentil-based puffed format.
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.
