Lentil Flour: export from Canada to Southeast Asia

Lentil flour is milled from red or green lentils, and which one determines the colour of the finished product: red lentil flour carries a distinct orange tone that shows through in pale applications. State the type, not the category.

The functional specification is particle size distribution, protein, moisture and water absorption. In extruded and snack applications particle size governs texture and expansion; in bakery it governs dough handling.

As with pea flour, flavour is the parameter that decides acceptance and the one least predictable from an analysis sheet. Sample in your own matrix; paper will not qualify it.

Canadian milling runs year-round off the annual lentil crop, so supply is steadier than the raw commodity implies. Traceability back to the growing region is documentable, which supports clean-label and gluten-free positioning where those claims are permitted in the destination market.

As with pea flour, milling changes the classification relative to whole lentils, and the destination may treat the flour as a processed food requiring registration where the raw pulse did not. Confirm both before committing to a programme.