Structured Patties
Medium mince pulse extrusions provide thermal moisture retention and cohesive structural binding during commercial griddling, eliminating the need for methylcellulose binders in frozen retail lines.
Savory Fillings
Fine-grade textured granules integrate smoothly into emulsified sauces and bakery pockets, absorbing rich aromatics while preventing oil syneresis through prolonged steam kettle preparation.
Braised Shreds
Long-strand soy and pea extrusions withstand low-pH retort canning and commercial blast freezing, holding distinct parallel fibers that absorb regional broths without turning mushy.
Zero chemical masking agents, artificial stabilizers, or added sodium in our extrusion line.
By controlling mechanical shear temperature and steam injection during pulse milling, we produce neutral functional proteins that let your formulation spices perform without masking off-flavors.
Evaluated on Production Lines
The 12-minute ambient hydration speed cut forty minutes from our continuous batch cycle without causing gummy breakdown on the planetary paddle mixer.
M. Tremblay, Pilot Plant Lead, Montreal
CanPulse fava granules held firm structure through 250°F commercial retort canning. We achieved a clean nutritional deck without secondary starch gums.
D. Chen, Senior Food Technologist, Calgary
Their neutral flavor profile removed our reliance on bitter blockers in high-protein soup mixes, keeping ingredient declarations straightforward for institutional buyers.
S. Kaeding, Formulation Director, Saskatoon
Order specialized 500g extrusion grade samples matched to your target bulk density, moisture parameters, and commercial thermal cycle requirements.