Pulses continue to gain recognition as a food ingredient of the future. Significant health, nutrition and sustainability benefits along with increasing consumer interest are certainly good motives for consumer packaged goods companies, bakeries and others to put pulses on their research and development roadmap. Not to mention, they’re also a versatile and affordable ingredient. […]
The Power of Pulses
June 12th, 2018 / 0 Comments / by bwarnerRight Now: Quinoa and Pulse Flours
February 9th, 2017 / 0 Comments / by bwarnerWe’re Keen On Quinoa The Incans called quinoa “chisaya mama,” which means “The Mother of All Grains.” Although technically this protein-packed ancient grain is a seed, it’s not hard to see why quinoa is appreciated: It’s gluten-free, high in magnesium and iron and contains all nine essential amino acids. “Quinoa flour is an airy, light […]
Pulse Crops Get a Year in the Sun
March 3rd, 2016 / 0 Comments / by mramakerAs one of the handful of facilities that can process pulse proteins, we at Firebird Artisan Mills couldn’t be more excited that the United Nations proclaimed 2016 “The Year of the Pulses.” Pulse crops are an often-overlooked nutrition source, and it’s finally their time in the sun. If you aren’t familiar with pulse crops and […]
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Whether you make bread and brownies, pizza and pasta, or anything in between, we mill, blend and package the flour ingredients you need to make it happen — in a 100% dedicated gluten- and allergen-free facility.
