Washing and Decanting to Increase Protein Content of a Plant-Based Flour

The Challenge:
A customer was interested in increasing the protein content of a plant-based flour. The processing steps are well-known in the industry but require a large and specific suite of equipment and processing expertise. Additionally, the materials would require allergen handling and segregation.

AVEKA Solution:
AVEKA worked closely with the customer to design the process and install appropriate equipment. By carefully handling allergens and streamlining powder/liquid incorporation, pH adjustments, several separation steps and spray drying, AVEKA created a product which met all requirements. Ultimately, the protein content of the flour was increased by 20%.