Baking Smarter with Pulses

At Thymly Products, we’re all about helping bakers stay ahead of the curve with innovative solutions. As consumer demand for health-focused products grows, pulses are emerging as one of the most exciting ingredients in the baking world. Derived from chickpeas, lentils, peas, and beans, pulse flours bring versatility, nutrition, and compatibility with popular trends like keto and gluten-free baking. Ready to elevate your craft? Let’s explore how pulses can transform your baked goods with precision, creativity, and the right tools from Thymly Products.

Better Baking Starts with Better Ingredients

Pulses aren’t just trendy—they’re transformative. These nutrient-rich ingredients are naturally high in protein, fiber, and essential vitamins like folate and iron while being low in fat. That’s a win-win for bakers and health-conscious consumers alike.

For bakers, the high protein content of pulses enhances texture and chew, while their gluten-free nature makes them a perfect fit for alternative formulations. However, because pulse flours lack gluten, achieving the right balance for structure and lift requires technical expertise. At Thymly, we’re here to help you unlock the potential of pulses with precise formulations that deliver consistent results.

Aligning with Consumer Trends

Trends like gluten-free and keto baking have driven demand for innovative flour alternatives, and pulses are a natural fit. Their gluten-free nature caters to celiac and gluten-sensitive consumers, while their low glycemic index and carbohydrate content align seamlessly with keto principles.

Pulse flours like garbanzo beans and lentils can add moisture and structure to gluten-free baked goods, overcoming the dryness often associated with these products. In keto formulations, they partner beautifully with almond or coconut flour, offering balance without excess carbs. Whatever trend you’re tackling, our expertise at Thymly ensures your products stay ahead of the market.  We have helped customers navigate this custom blend solution while working with our R&D department to create these formulations.

The Art of Partial Substitution and Pulses

One practical way to incorporate pulses into your recipes is by partially substituting wheat flour. Replacing 10–30% of wheat flour with pulse flour can boost nutritional content while maintaining the qualities your customers love.

However, this approach requires a nuanced understanding of flour behavior. Pulses differ in starch and protein composition, which can affect dough hydration and performance. That’s where our expertise shines. With Thymly’s formulation support and cutting-edge solutions, you can fine-tune water ratios and mixing times to achieve consistent, high-quality results.

Precision Matters: Analyzing Flour Quality

Using novel ingredients like pulses demands precision, starting with understanding your flour. Variability in protein content, particle size, and water absorption can significantly impact your end product.

With Thymly Products by your side, you have access to advanced analysis tools and technical support to ensure consistency across every batch. Whether you’re baking a fluffy muffin or a perfectly chewy brownie, we help you troubleshoot challenges and optimize formulations for the best possible outcome.

Elevate Your Quality Control with Thymly

At Thymly Products, we know quality control isn’t just a step in the process—it’s the foundation of exceptional baking. By integrating robust flour testing and analysis protocols, you can create pulse-enriched products that consistently deliver on taste, texture, and performance.

Ready to take your baking to the next level? Let Thymly Products be your partner in innovation, helping you bake smarter and stay ahead in a dynamic marketplace.

With Thymly Products, baking isn’t just an art—it’s a science we perfect together. Let’s create something extraordinary!