Faba bean flour
- Plant name:
- Vicia faba (ook wel: tuinboon, paardenboon, veldboon)
- Origin:
- Europe
- Excellent source of amino acids and energy
- Gluten-free source of proteins and carbohydrates
Product description
Faba bean flour contains a high proportion of proteins and carbohydrates, making it an excellent source of amino acids and energy. It is being produced by dry grinding shelled and cleaned faba beans. The result is a creamy- to yellow coloured flour with the characteristic flavour and aroma of faba beans.
Faba bean flour can be used in various applications as a gluten-free source of proteins and carbohydrates in food and animal feed.
Do you have a question about this product, or does it not fully meet your specifications?
Please let us know and we will try to work out a solution with you! We can often adapt a product to your needs.
Properties
| Process | Dry |
| Organic | No |
| Gluten-free | Yes |
| Grain-free | Yes |
| Non-GMO | Yes |
Specific information
| Moisture | 16,0% |
| Protein | 28,0% |
| Starch | 21,0% |
| Fat | 21,0% |
| Fibre | 2,0% |
| Shelf life | 12 months |
Available as
| Flour |
Packaging
Bulk
Big Bag
Small bags
