Chickpea Types and Production Stages

Chickpea Types and Production Stages

Raw material of roasted chickpea: Chickpea

Chickpeas; It is passed through a sieve to get rid of residues such as stones, soil and garbage, and is subjected to sorting if necessary. After the sifting and sorting process, it is passed through hand sieves or sorting machines. Chickpeas are classified according to their size. After the first roasting, called annealing, it is placed in hot, non-nylon sacks and left to rest for two days. During this time, chickpeas cook each other. After the second roasting, the chickpeas are kept in sacks for two more days, then laid out on a dry place and left to rest for 15-20 days. If this resting time is too short, the chickpeas will be tasteless when turned into roasted chickpeas. Chickpeas that are not roasted sufficiently in the first roasting will split in the last roasting, thus causing many fractures. These broken chickpeas are roasted again and sold as broken chickpeas. During the final tempering, a tin of chickpeas is taken, some water is sprinkled on it and placed in a sack. The moistened chickpeas are left in the sack for a day and roasted for the third time. In this roasting, the chickpeas are peeled, and this is called single roasted roasted chickpea. After a day or two, depending on demand and sales, this roasted chickpea is roasted again and becomes a complete roasted chickpea and ready to be eaten. Although different types of roasted chickpeas are produced in our country, the most preferred types of roasted chickpeas in the market are yellow roasted chickpeas and white roasted chickpeas.

With its Magnificent Taste: Yellow Chickpea

As a result of the applied heat treatments and resting, the grain is shelled and the taste develops as a result of physical and chemical events. The roasted chickpea that has been heated and rested two or three times if necessary is called single roasted roasted chickpea. In this case, the shell has separated from the grain and the color of the grain has turned yellow. Chickpeas are sent to the points where they will be consumed while they are roasted. When consumed, a final roasting process causes black spots to form on the roasted chickpea grains. During the roasting process, there should not be much blackening on the grain in terms of nutritional value.

Chickpea Mountain Yellow

The indispensable taste of pleasant moments with its crispy taste: White Chickpea

White roasted chickpea is a type of roasted chickpea produced without peeling its skin. In the production of white roasted chickpea, the chickpeas arriving at the plant are first classified. In classification, green, small, broken and diseased grains are separated. By categorizing chickpeas according to their size, homogeneous distribution of temperature is ensured through the boiling process. Chickpeas; It is boiled by dipping it into a boiling solution containing salt, sodium bicarbonate and titanium dioxide. This stage takes approximately 50-55 seconds. Then it is rested for about 2 hours. At the end of resting, it is roasted in a rotating drum containing sand and salt at approximately 160°C. When crackling sounds start during the roasting process, the roasting process of the roasted chickpeas is completed within 2 minutes. Prolonging the roasting process causes the chickpeas to harden. Roasted chickpeas are left to rest on sacks for 4-5 hours. In order for the white roasted chickpeas not to harden during resting, they should be kept in places where they will maintain their humidity and there is little air flow. In the production of white chickpeas, whitening occurs due to the structure of the chickpeas used. Some manufacturers use titanium dioxide to achieve this whiteness more sharply. In addition to not detecting any harm from titanium dioxide, the Turkish Food Codex does not impose any limits on the use of this additive.

Chickpea Candy: The most natural form of sugar

The roasted chickpeas accepted into the business are sent for processing after being cleaned (aspiration, foreign matter). Roasted chickpeas in a rotating oval, slightly inclined roasting pan at 140 ºC for 10 minutes. roasted. During this roasting, sugary roasted chickpea syrup is prepared in the adjacent cauldrons. Sherbet; It consists of sugar, water and starch and is obtained by boiling at 115 ºC. The prepared syrup is poured over the roasted chickpeas and the roasting process continues for 1-1.5 hours. The rough structure of roasted chickpea sugar is due to the inner surface properties of the roasting vessel. The resulting chickpea candy is then packaged.

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