The Rising Role of Precooked Legumes in the Food Industry

Time, cost, and consistent quality are becoming increasingly strategic in industrial food production. In response to these needs, precooked legumes are emerging as fast-dissolving, high-protein, stable raw materials.

Time Savings and Consistency
Precooked legumes significantly reduce the cooking time of the final product. They can be directly incorporated into the production line, particularly in segments such as ready-to-eat soups, frozen meals, and vegan protein blends.

Microbiological Stability
Thermally processed products naturally carry a lower microbiological risk. This provides the manufacturer with a major advantage in terms of shelf life and food safety.

Product Standardization
Pre-cooked products offer stability in terms of cooking time, water absorption rate, and consistency. This makes it easier to ensure the same quality in every production run.

Hüsnü Özmen Food Approach
At our facility, we produce pre-cooked red lentils, green lentils, chickpeas, and pea flour using controlled thermal processing, drying, and grinding processes. All our products are shipped with microbiological analysis support.

For companies seeking speed and safety in industrial production, pre-cooked products offer a sustainable solution.