Canadian International Grains Institute

Archives: March 2012

29
Mar
2012
extruded yellow pea flour prod

Cigi has been investigating how adding fibre to extruded snacks made with split yellow pea flour affects end-product quality as part of value-added research funded by Saskatchewan Pulse Growers and Manitoba Pulse Growers. “The objective of the study is to find what the effect of fibre addition and fibre particle size has on extrusion properties … continue reading →

28
Mar
2012
Cigi Program_featured image

Update: The Snack Food Extrusion Course has been moved to October 29th and 30th. After five editions in Europe, Snackfoods Technology Platform joins the Americas with a completely updated program and combined with practical theme sessions at Cigi’s Pilot Facilities (Cigi = Canadian International Grains Institute). These are the only extensive programs in Europe that … continue reading →

26
Mar
2012
DSC_0017

Pea ‘poppers’, barley ‘buddies’, fish food pellets. These are just a few examples of the test products Cigi has created as part of its increasing research involving the extrusion of ingredients for food and animal feed. Cigi’s extrusion activities have expanded over the past two years following the installation of a Clextral EV-25 twin screw … continue reading →

23
Mar
2012
Ag in The City 2012-6

Cigi’s participation in this year’s Agriculture in the City event at The Forks in Winnipeg was a resounding success! We had loads of fun talking to visitors at our booth about Cigi and its importance to the Canadian grain industry. Highlights included showing kids and adults alike the fundamental process in milling different grains used … continue reading →

23
Mar
2012
Pea fibre crackers for web only

Cigi has been determining how much pea hull fibre can be included in crackers to achieve a high level of fibre equivalent to approximately 20 percent daily value of dietary fibre per 28-gram serving. “This compares to zero fibre in a refined wheat flour cracker,” says Gina Boux, Cigi Technologist. “We have developed this formulation … continue reading →