Bulk Chickpea Flour
$0.00
Source86’s bulk chickpea flour, also known as gram flour or besan, is a fine, gluten-free flour milled from whole chickpeas (Cicer arietinum), sourced from established mills in Argentina, Turkey and India. It is supplied in conventional, certified organic and deflavored grades, with 18–25% plant protein and a light yellow to beige color for commercial formulation.
Chickpea flour is used across gluten-free bakery, pasta, snacks, plant-based protein products, batters and coatings, sauces and dairy alternatives.
Available in bulk, Source86 supplies chickpea flour to procurement teams, R&D departments and food manufacturers at scale. Certifications, including Kosher, Halal, Non-GMO Project Verified and certified gluten-free, are available upon request.
Ready to evaluate it for your formulation? Request a quote or sample today.
Product Data
| Scientific Name | Cicer arietinum |
|---|---|
| Common Name | Chickpea flour, gram flour, besan, garbanzo flour |
| Ingredients | 100% chickpeas |
| Available Grades | Standard, deflavored, organic; sterilized option |
| Appearance | Fine, free-flowing powder; light yellow to beige |
| Odor and Flavor | Characteristic chickpea, mildly nutty; neutral on deflavored grade |
| Protein | 18–25% |
| Dietary Fiber | Approx. 8–10 g per 100 g |
| Fat | Approx. 6 g per 100 g |
| Moisture | 12–14.5% max |
| Particle Size | 95–99% through 100 mesh (149 µm) on fine grades; 180–250 µm on standard grades |
| Origin Countries | Argentina, Turkey, India |
| Packaging | 25 kg multi-layer kraft or paper bags; 50 lb bags; 750 to 1,250 kg big bags |
| Shelf Life | 6 to 24 months, depending on grade |
| Storage Conditions | Cool, dark and dry (below 25°C, under 60–65% RH) |
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Certifications & Compliance
Source86 supplies bulk chickpea flour with documentation commonly required for commercial ingredient sourcing and supplier qualification.
Documentation available upon request: Certificate of Analysis (COA) · Specification sheet · Nutritional information · Allergen statement · Country-of-origin documentation · Safety Data Sheet (SDS)
Certifications and statements (availability may vary by supplier, origin and production lot): Organic · Kosher · Halal · Non-GMO Project Verified · Certified Gluten-Free (BRCGS GFCP)
For quality assurance teams requiring additional documentation, including heavy metals, mycotoxin, pesticide residue or extended microbiological testing, requests can be accommodated on a per-order basis. Contact our team to confirm documentation for your compliance requirements.
Production & Sourcing
Source86 sources chickpea flour from established mills in Argentina, Turkey and India. Sourcing across three origins and two hemispheres supports year-round availability, grade flexibility and reduced dependency on any single region or crop.
How It’s Produced
- Cleaning: Raw chickpeas are cleaned to remove dirt, stones and foreign matter.
- Dehulling (where applicable): Seed coats are removed for a lighter flour.
- Deflavoring (deflavored grades): Chickpeas are treated to reduce beany flavor before milling.
- Milling: Chickpeas are ground into a fine flour.
- Sifting: Flour is sifted to the specified particle size to remove lumps and coarse particles.
- Testing and Packing: Each lot is tested against specification and packed in lined bags or big bags.
Harvest & Supply Availability
Chickpeas are harvested at different times across origins: late summer in the Northern Hemisphere (Turkey, India) and in the Southern Hemisphere season in Argentina. Staggered harvests across origins support steady bulk supply throughout the year.
Applications
Breads, muffins, pancakes and baking mixes, adding structure and moisture.
 Chickpea-based pasta with higher protein and fiber.
Crackers, chips, puffs and savory bars.
Protein bars, energy bars, crackers and extruded snacks.
  Veggie burgers, meat alternatives and protein bars.
Fritters, pakoras and fried coatings for a crisp outer layer.
 Thickening and body in soups, stews and creamy sauces.
Chickpea-based yogurts and creamy sauces, especially with deflavored flour.
Socca, farinata, dhokla and besan-based sweets.
Physical & Functional Characteristics
- Appearance: Fine, free-flowing flour; lumps break with light pressure.
- Color: Light yellow to beige.
- Flavor: Mildly nutty with beany notes (standard); neutral (deflavored).
- Aroma: Characteristic chickpea, with no foreign odors.
- Moisture: 12–14.5% max.
- Composition: Approx. 370–400 kcal, 21–25 g protein, 58–62 g carbohydrate, 8–10 g fiber and 6 g fat per 100 g.
- Dietary Suitability: Plant-based, vegan and gluten-free. Single-ingredient.
Functionality
- Protein Contribution: Adds 18–25% plant protein to bakery, pasta and plant-based products.
- Binding: Holds ingredients together in patties, fritters and gluten-free doughs.
- Thickening: Builds viscosity in soups, sauces and batters.
- Emulsification: Supports stable batters and creamy sauce systems.
- Crisp Coating: Forms a crisp, golden crust when fried.
- Gluten-Free Structure: Provides body and structure in gluten-free formulations.
Benefits for Commercial Manufacturing
- Grade Options: Standard, deflavored and organic grades cover savory, neutral and certified product lines.
- Certified Gluten-Free Supply: BRCGS GFCP gluten-free certification supports gluten-free label claims.
- Strong Certification Coverage: Kosher, Halal and Non-GMO Project options support multiple markets.
- Multi-Origin Supply: Mills in Argentina, Turkey and India support continuity and pricing flexibility.
- Bulk Formats: 25 kg bags to 1,250 kg big bags for production-scale runs.
- Shelf-Stable Inventory: Up to 24 months of shelf life on select grades supports forward buying.
- Documentation Readiness: COAs, specifications, nutritional information and certification records are available on request.
