Dry Beans/Plant Based Proteins
Trust the company that has over 50 years experience in dry bean processing and has more Cookers running dry beans than any other manufacturer in North America.
Early dry bean processing lines were comprised of tanks, where beans were soaked for up to 24 hours. They were then conveyed to rotary drum blanchers for a short blanch.
Today, the same cookers using only steam-heat can be used for de-flavoring beans.
Kidney Beans, Black Beans, Pinto Beans, Garbanzo Beans, Soy Beans, Black-Eyed Peas, Navy Beans, & Split Pea