Cigi’s fractionation of pulse flours supports food processing opportunities


Peter Frohlich, a technical specialist in Cigi’s pulse area, demonstrates how Cigi’s air classifier fractionates pulse flours into course (starch) and fine (protein) particles. He discusses how Cigi’s work serves markets that are emerging for use of the fractions, which have unique functional characteristics, to process a wide range of food products. Watch the video below.