Page 34 - Product Data Sheet Catalogue

Red Split Lentils

Red Split Lentils are a nutritional food ingredient Technical Data
with valuable protein and fibre that can consumed
in a variety of different ways.
Product Name: Red Split Lentils
They can be eaten soaked, germinated, cooked, fired and Botanical Name: Lens Culinaris
baked. Lentils are used worldwide to cook many different
dishes. Lentil dishes are most widespread throughout South Food Safety: This product has been produced in accordance
Asia, the Mediterranean regions and West Asia. In the Indian with HACCP principles
subcontinent, lentil curry is part of the everyday diet, eaten Shelf life: 12 months from production date
with both rice and roti. Boiled lentils and lentil stock are used
to thicken most vegetarian curries. They are also used as Allergen Statement: No allergens. Gluten may be present
stuffing in dal parathas and puri for breakfast or snacks. Lentils GMO Status: Product has been produced in a GMO/GE free
are also used in many regional varieties of sweets. Lentil production process
flour is used to prepare several different bread varieties, for Certifications available: HACCP. Kosher and Halal available on
example Papadum. request
Lentils with husks remain whole with moderate cooking; lentils Product Variations:
without husks tend to disintegrate into a thick purée, which • Split Red Lentils
leads to quite different dishes. The composition of lentils leads • Red Lentils
to a high emulsifying capacity which can be even increased
by dough fermentation in bread making. With a high protein All of the information supplied (the “Data”) has been prepared for general information
and fibre content per 100g and a pleasant taste, Red Split purposes only, and in preparing the Data the Midlands group of companies (Midlands)
have relied upon independent laboratory testing and technical services from third parties.
Lentils can be used to improve the nutritional profile or can Midlands assumes no responsibility whatsoever for any errors or omissions in the Data. As
be used with other gluten free ingredients in gluten free a result the Data is not to be relied upon, and the receiving party should conduct their own
investigations with respect to the product and the Data in order to satisfy themselves that
products. it is suitable for their intended purpose.
There is a growing consumer awareness on what constitutes
as a ‘better for you’ sustainable product. Lentils allow food
processors to tap into growing consumer trends. It can be Average Nutritional Information per 100g
used as an ingredient in low-fat formulas, GMO-free, non- Energy 1400kJ Carbohydrate 47.6g
allergen, gluten-free, high protein the list goes on. Protein 24.2g Sugars 1.5g
Fat, Total 2.0g Fibre 13.7g
Saturated 0.3g Sodium 5mg

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