Pulse products

Keeping a healthy pulse

Fava bean products

The dried edible seeds of leguminous plants, Fava beans are the seeds of Vica faba, and are often known as faba beans, horse beans and field beans. 

Recognised as a highly nutritious ingredient, they are a good source of protein and fibre, and contain a high percentage of resistant starch, which supports beneficial gut bacteria involved in digestion, nutrient production and immune function.

Silvery Tweed provides fava bean flakes, which are simply prepared by steaming the kernels before torrifying and then rolling them into flakes. These are produced with baked goods and cereals in mind.

Like the flakes, the fava bean flour that Silvery Tweed produces is naturally milled, with the kernels being ground into flour using a hammer mill.

Fava bean flour carries a distinctive flavour, and is suitable for breads, biscuits and other baked goods. It is particularly good for increasing the protein content in baked goods.

The improved availability of nutrients makes fava bean flakes suitable for livestock, pets and poultry, particularly during high-performance periods or for young animals.

Kibbled red lentils

The edible seeds of the legume Lens culinaris, red lentils, are defined by their red cotyledon and thin to moderate seed coat. Split red lentils have this seed coat removed, and the cotyledon is split into two.

At Silvery Tweed Cereals, split red lentils are simply cut into small kibbles, making them great for use in products where whole split lentils would be too large, such as bread, baked good and cereals.

Chickpea flour

Silvery Tweed Cereals use Kabuli chickpeas to produce chickpea flour. Kabuli chickpeas are a large, creamy white variety, also known as garbanzo beans or kabuli chana and give a nutty flavour with a smooth texture.

Prepared using a hammer mill, the chickpea flour is a great source of protein, fibre and essential minerals, including iron and folate.

Commonly used in Indian cooking, chickpea flour can also be used as a thickener or a binder in vegan recipes, as well as in batters and bakery products.

Haricot bean flour

Haricot beans are a small, oval, creamy white variety of the common bean Phaseolus vulgaris. They are often referred to as navy beans, pea beans, and Boston beans.

Haricot bean flour is naturally milled, with the beans ground into flour using a hammer mill, resulting in a white flour with a mild, delicate, and slightly nutty flavour.

Haricot beans are a good source of protein, dietary fibre, B vitamins, iron, calcium and magnesium. The flour is low in fat and sodium and has a low glycaemic index.

Highly versatile, haricot bean flour can be used in bread and baked goods such as cakes, muffins, biscuits and cookies, as a thickening agent in soups, stews, sauces and gravies. The flour is often also used in pasta and snack food, or as a protein or binder in meat alternative products.