Enhanced All Purpose Flour
KOR Foods Enhanced All Purpose Flour is our flagship product. Providing vitamins and minerals not currently offered in regular all purpose flour. Enjoy making all the foods you love from cookies, muffins, pizza dough, cakes and many more!
Currently available in 1.78kg, 10kg and 20kg. Option for totes is also available upon request.
Protein
Dry Fractionated Pea Protein & Faba Protein (Protein Concentrate)
55-60% Protein Concentrates. Non-GMO, Kosher and Halal. Mechanically milled and processed portion of the dehulled split faba (or fava) bean and split pea cotyledons of sound, healthy, dry and clean faba (or fava) beans. (Vicia faba). Faba (or fava) bean and 100% yellow Canadian field pea protein concentrate which can be used to increase protein content of different formulations including beverages, bakery, and snacks. It can be used to eliminate and/or reduce eggs in dressing, pasta and batters, and breadings applications. It can be used to eliminate and/or reduce other proteins sources in the formula i.e. dairy, soy, whey, animal.
Pulse Flour
Dry Fractionated Faba, Pea & Lentil Flour
Non-GMO, Kosher and Halal. Mechanically milled and processed portion of the dehulled split faba (or fava) bean and split pea cotyledons of sound, healthy, dry and clean faba (or fava) beans (Vicia faba) and 100% yeallow Canadian field peas. Gluten-free flour for baked goods, dips & sauces, meats, pasta, batters & breadings. Gluten-free, high protein flour for snacks and breakfast cereals with good expansion properties. Eliminate and/or reduce eggs in formulations i.e. bakery, batters & breadings.
TPP
Texture Pea Protein
Non-GMO, Kosher and Halal. Mechanically milled and processed portion of the dehulled split faba (or fava) bean and split pea cotyledons of sound, healthy, dry and clean faba (or fava) beans (Vicia faba) and 100% yeallow Canadian field peas. Gluten-free flour for baked goods, dips & sauces, meats, pasta, batters & breadings. Gluten-free, high protein flour for snacks and breakfast cereals with good expansion properties. Eliminate and/or reduce eggs in formulations i.e. bakery, batters & breadings.
