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YePea Challenges Soy as a Locally Sourced, GM-Free, Functional Bakery Ingredient
date:Jul 28, 2015
batch fermentation and slow drying followed by gentle toasting until well done. Next, the peas are ground to an optimum particle size. The cooking and fermentation processes ensure that the YePea product can be used by the baker without a soaking process because of its quick water absorbance. Flavor precursors that develop during the toasting process are converted into the great mild and nutty taste during baking.

Managing Director of GoodMills Innovation, Michael Gusko, told FoodIngredientsFir

03/07 07:31