Cigi showcasing pulse flours in baked goods at Bakery Congress

By

Cigi's Heather Maskus with bread samples made with 15% whole yellow pea flour at the 2013 Bakery Congress.

Cigi is showcasing the use of Canadian pulse flours in baked goods at the 2013 Bakery Congress in Vancouver, May 5 & 6. The trade show offers the baking industry a chance to learn about new ingredients and equipment.  Participants visiting the Cigi booth at the show have an opportunity to sample whole wheat bread made with 15% whole yellow pea flour. The bread has  substantially higher levels of protein and fibre thanks to the addition of the pea flour.