Faba Bean Protein - 500 g

Faba Bean Protein Concentrate – 100% Natural, Plant-Based, 59% Protein Content

Our Faba Bean Protein is a high-quality, plant-based protein concentrate obtained through a meticulous dehulling and milling process, followed by air classification. Perfect for plant-based recipes and as a nutritional supplement, this versatile product delivers both functionality and flavor.

Key Features:

• 100% Natural: Contains no added ingredients, preservatives, or flavorings.
• Plant-Based Protein Power: Delivers an impressive 59% protein content.
• Creamy Texture: Presented as a creamy light yellow powder with a characteristic aroma and flavor.
• Water Soluble: Requires denaturation by heating to near boiling (92-98°C) for optimal solubility.

Applications:

Faba Bean Protein is the ideal choice for making any kind of plant-based yogurt, as it provides the necessary proteins for coagulation during the fermentation process. Whether using almond, oat, coconut, or any other plant-based milk, Faba Bean Protein ensures proper structure and texture for your yogurt.

Usage Note:

For successful coagulation, the protein must be denatured. Always add Faba Bean Protein to boiling water or plant-based milk and heat the mixture to near boiling (92-98°C) before cooling it down to fermentation temperature. For yogurt-making, use approximately 50 g of Faba Bean Protein per liter of plant-based milk.

Faba Bean Protein is also perfect for creating kefirs, sour creams, and other plant-based dairy alternatives. It pairs wonderfully with our coconut milk powder, making it a versatile choice for innovative, dairy-free recipes.

Recipe Recommendation: Easy Plant-Based Yogurt

Ingredients:

• 50 g coconut milk powder
• 50 g Faba Bean Protein
• 1 measuring spoon A4Y Yogurt Culture or Natural Yogurt Culture
• 1 teaspoon honey or sugar (nutrient for the bacteria)
• 1 liter of water

Instructions:

    1.    Mix the coconut milk powder, Faba Bean Protein, honey, and warm water.

    2.    Blend together at high speed until smooth.

    3.    Heat the mixture to 92-98°C to denature the proteins, then cool it to 43°C.

    4.    Add the yogurt culture and maintain this temperature for 6-8 hours using a yogurt maker, thermos, or sous vide setup.

    5.    Refrigerate overnight and enjoy!

For a tangier yogurt, choose A4Y Yogurt Culture. For a milder flavor, opt for Natural Yogurt Culture.

Elevate your plant-based creations with Faba Bean Protein Concentrate, ensuring perfect coagulation and delicious results every time!