Applications of U.S. Pulse Ingredients Course

The Applications of U.S. Pulse Ingredients Course was held July 17-20, 2017. The course was sponsored by the U.S. Dry Pea and Lentil Council and the participants had the opportunity for quite a number of hands-on labs and demonstrations including gluten free pasta processing, pulse snack extrusion and a pulse baking demonstration. Scroll below to view the photo gallery from the course.