The yellow peas and broad beans are carefully cleaned to remove all foreign matter and to exclude the presence of wheat and soy. The peas/broad beans are then shelled, and the skins are removed to obtain a pure product, ready for grinding. After grinding, light yellow (peas) or light grey (broad beans) flour with a delicate flavor is obtained. VESTKORN pea flour contains 23% protein and 54% carbohydrates, while VESTKORN broad bean flour has about 30% protein and 48% carbohydrates. VESTKORN pea and broad bean flours are also an excellent alternative to wheat flour in many gluten-free products: pasta, biscuits, bread, cakes and many other culinary applications. Pea and broad bean flours are available also in organic versions.