Dry fractionation is a physical process for separating protein-rich and starch-rich fractions from pulses such as peas, chickpeas, lentils and faba beans. It provides an alternative route for producers looking to create pulse ingredients while avoiding the water use and drying stages associated with some wet processes.
The process begins with cleaned, prepared raw material. Fine milling breaks the pulses into smaller particles and helps liberate protein bodies from starch-rich particles. The milled powder is then transferred to an air classifier. Because the particles differ in size, density and aerodynamic behavior, the classifier can separate a fine protein-rich fraction from a coarser starch-rich fraction.
The result depends on more than machine selection. Raw material protein level, dehulling quality, moisture, milling fineness, feed rate and air settings can all change the separation outcome. A stable feed and carefully adjusted classifier are therefore important for consistent enrichment.
For food producers, the process design should also include hygienic construction, dust control and safe operation. A complete dry fractionation line can connect conveying, dehulling, fine grinding, classification and product packing in one controlled flow. Trials with the actual pulse material are the most reliable way to set a practical product target.