Have a Crisp
J.R. Short has developed the foundation for a new category of snacks based on its proprietary micro pellet extrusion technology.
J.R. Short has developed the foundation for a new category of snacks based on its proprietary micro pellet extrusion technology.
After pressure popping, the result is a crisp, rather than a chip or rice cake. Best known for its applications to potatoes, this unique micro pellet technique brings the advantages of advanced texture and low fat content to grain-based products, such as corn and rice. The “crisp” category can now include whole grains and whole multi-grain combinations.
The company introduced two legume-based crisps--chickpea and black bean--both delightfully tasty ways to deliver the high fiber and protein content of beans. The black bean crisp delivers 3g of fiber and 3g of protein, the company says.
Source: J.R. Short Milling Co.
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