Grain Product Line:
Specialty Grain Line:
Blended Product Line
Oilseed Product Line:
Lentil Product Line:
Pea Product Line:
Rice Product Line:
Bean Product Line:




InfraReady's process partially precooks dry peas to reduce the preparation time, without loss of nutrient content. InfraReady's precooked peas eliminate the need for presoaking and requires only 30 to 45 minutes of cooking time. A typical recipe for whole peas require overnight soaking then cooked for an extended period of time for 2-3 hours.
Because the process is 100% natural it allows manufacturers to maintain a clean label to minimize consumers' concern over the incorporation of additives and/or preservatives. Up until now processed products have either undergone very intensive treatments such as canning, dehydration or freeze drying or have been left raw.
The appearance of precooked peas varies somewhat in that there are small fissures in the seed coat. The fissures improve the water uptake of precooked products which is essential for rapid cooking.
Further processing such as bumping (a slight flattening of the seed) will reduce the cooking time to only 15 to 30 minutes. Precooked peas can also be ground into a powder. Because of their rapid rehydration rate, precooked pea powders are being used as natural thickeners in soups, gravies, stews and casseroles.

  • Available Precooked, Organic, Bumped and Powder form.
  • No presoaking required.
  • Custom processing and blending available.
  • Certified Kosher, Organic and AIB.

GREEN PEA

  • green cotyledon
  • traditionally used for pea soups

YELLOW PEA

  • yellow cotyledon
  • excellent in soups and salads







Wild Rice is an indigenous crop to Northern latitudes and valued for its unique flavor, texture and appearance. Canadian lake wild rice is not cultivated, but rather harvested wild from northern lakes.

Through the application of infrared cooking technology it is possible to precook wild rice and shorten the required cooking time. Trials conducted by InfraReady indicate a cooking time between 30 - 45 minutes, depending on personal preference. During the cooking process the rice will exhibit approximately 190% water absorption (w/w) at 30 minutes and 220% absorption in 45 minutes. In addition, the textural characteristics of precooked wild rice are retained, unlike other quick cooking rice products currently on the market.

Long Grain Wild Rice is an exotic, premium product that provides a unique alternative in various product applications. The product commands a significantly higher price which reflects both the cost of harvesting, primary processing, losses and labor.

  • Custom processing and blending available.
  • Certified Kosher, Organic and AIB.

WILD RICE

  • available Precooked, Organic and Quick Cooking form.
  • Canadian Wild Rice is a natural grain that has not been biologically altered.
    great in casseroles, soups, side dishes, baby food and stuffings






  • Custom processing and blending available.
  • Certified Kosher, Organic and AIB.

SPELT

  • available in Precooked, Torrified, Flaked, Meal and Flour form.
  • has a light tan color kernel derived from the wheat family. Spelt is a natural grain that has not been biologically altered.
  • used as a bread/roll base or topping mix, crackers/biscuits, hot breakfast cereals, muffins and can be used as a substitute for flour.
  • should not be used for gluten or wheat intolerant people. Although lower in gluten than most wheat, it will still contain a smaller percentage of gluten.

KAMUT

  • available in Precooked, Torrified, Flaked, Meal and Flour form.
  • is a light tan color with a long kernel.
  • derived from a durum wheat with a pleasant nutty and slightly sweet flavour.
  • used as bread/roll base or topping mix, crackers, biscuits, hot breakfast cereals, muffins and granola.
  • should not be used for gluten or wheat intolerant people.

QUINOA

  • only available in Whole Kernel form.
  • high in protein with a good source of balanced amino acids.
  • used in crackers, breads, roll base and topping mixes
  • excellent in breakfast cereals
  • great in casseroles, baked stuffed vegetables or substitute for rice in a pilaf.






  • Reduced microbial and enzymatic activity.
  • Improved texture and enhanced flavour.
  • Custom processing and blending available.
  • Certified Kosher, Organic and AIB.

BROWN FLAX*

  • available Whole Kernel, Meal and Organic form.
  • seed has a smooth, shiny coat.
  • seed shape is flat and oval with a reddish brown hue.
  • colorful garnish with an oilier texture than yellow flax.
  • extends shelf life, replaces shortening and improves the volume and texture of breads, muffins, cookies and other baked goods.

YELLOW FLAX*

  • available Whole Kernel, Meal and Organic form.
  • seed has a smooth, shiny coat.
  • seed shape is flat and oval with a golden yellow hue also known as golden flax.
  • an attractive garnish that adds a pleasant nutty flavour and crunchiness to a variety of baked goods.

WHITE SESAME*

  • available Whole Kernel and Toasted form.
  • light nutty flavour.
  • used widely in baking to top breads and bagels, in cookies and breakfast cereals.
  • often added to savory dishes as well as salads.

SUNFLOWER*

  • available in Whole Kernel and Toasted form.
  • versatile food ingredient with a healthy image.
  • an excellent taste enhancer to roasted and salted snacks.
  • works as a nut in caramel and chocolate candy, trail mix, muffins,
    pretzels and cookies.
  • a preferred ingredient in full grain or hearth bread and breakfast
    cereals by emparting a pleasing, tender texture and delicate,
    nutty flavour.

SOYBEANS (FULL FAT)

  • available in Precooked, Pieces, Meal and Flour form.
  • flour will add elasticity by conditioning bread and soft tortilla doughs.
  • when used in bread dough at 1% - 3%, increases gluten strength and
    volume of the baked bread and emparts a whiter crumb.
  • used in bread bases or topping mix, breakfast
    bars, cereals, crackers, cookies, snack foods,
    vegetarian burgers and meat products.
    Note: Products marked with a (*)
    have a six week shelf life when
    ground, precooked or toasted.






At InfraReady Products Ltd. we recognize consumers' demands for convenient, nutritious products. Our precooked lentils enhance the natural attributes of the product, making them more convenient to use without changing the nutritive value.
InfraReady's precooked lentils require only 10 to 20 minutes of cooking time to reach a uniform soft texture. A reduction of 30 minutes or 66% in cooking time. During the InfraReady's precooking process the seed coat will slightly fade in color and become slightly wrinkled in appearance. Tiny fissures appear on the surface of the seed to ensure that the seeds rehydrate quickly and uniformly, an important aspect for achieving reduced cooking times. Upon cooking, the precooked lentils appear and taste exactly the same as the longer cooking raw lentils.
Precooked lentils can also be ground into a powder and incorporated into products such as gluten free pasta or used as a natural thickener in soups and gravies.

  • Available Precooked, Organic, Flaked and Powder form.
  • No presoaking required.
  • Custom processing and blending available.
  • Certified Kosher, Organic and AIB.

LAIRD

  • 6mm across (1/4 inch)
  • light green seed coat and yellow cotyledon
  • great in soups and purees
  • cooks in 15 - 20 minutes

ESTON

  • 4 to 4.5 mm across (3/16 inch)
  • light green seed coat and yellow cotyledon
  • retain shape after cooking
  • ideal for salads and soups and served with rice
  • cooks in 10 - 15 minutes

RED

  • 4 to 4.5 mm across (3/16 inch)
  • reddish-brown seed coat and reddish-orange cotyledon
  • sold commercially with the seed coat removed and cotyledon split
  • cooks quickly and are easily added to soup and tomato sauces
  • cooks in 10 - 15 minutes

FRENCH

  • 4 to 4.5 mm across (3/16 inch)
  • green seed coat with dark black speckles
  • retain shape after cooking
  • ideal for side dishes and soups
  • cooks in 10 - 15 minutes







  • Custom processing and blending available.
  • Certified Kosher, Organic and AIB.

BARLEY

  • available Precooked, Torrified, Pearled, Hulless Waxy, Organic, Flaked, Meal and Flour form.
  • contains non-gluten protein, so it does not contribute to dough strength, however these products are quite useful in cookies, crackers and multi-grain breads.
  • fine and coarse meal forms can also act as fat replacers by absorbing water or fat and binding it within its structure. This works well in muffins, brownies and prevents the drying of soft tortilla shells, meat burgers and loaves.

MILLET

  • available Whole Kernel, Organic and Flour form.
  • provides an additional item for multi-grain breads, cereal bars and cookies by contributing a nutty flavour.

OATS

  • available Precooked, Organic, Flaked and Toasted Groats.
  • contain a non-gluten protein, so it does not contribute to dough strength, however these products are quite useful in cookies, crackers, breakfast cereals, multi-grain and pumpernickel breads.

RYE

  • available Precooked, Torrified, Organic, Flaked, Coarse Rye Meal and Flour form.
  • rye bread usually contains 30% rye and 70% strong wheat flour to produce a soft, open grain which appeals to consumers.

TRITICALE

  • available Precooked, Torrified, Organic, Flaked and Cracked form.
  • is a result of a wheat rye cross that produces a protein-rich grain.
  • it has a similar amino acid balance as wheat but is richer in lysine.
  • used in crackers and biscuits, breakfast cereals, breads and muffins.
  • often used as a cost effective substitute for oats.

WHEAT

  • available Precooked, Torrified, Organic,
    Flaked, Cracked and Flour form.
  • contains all the vitamins, minerals and fiber found in the bran and germ.

PURPLE WHEAT

  • this unique variety of wheat, with an anthocyanin pigmentation, offers a vivid and rich color which adds variety to multi-grain mixtures.
  • while professionals in the nutraceutical field are proponents of blueberries for their anthocyanin content and effect on eyesight, Purple Wheat may offer the similar benefits in a differentiated product.

EINKORN

InfraReady has introduced a new ancient grain into its product line. Einkorn originates as one of the ancient varieties of cereal grains. The grain is similar in appearance (colour and shape) to modern wheat however it is much smaller in size. InfraReady provides Einkorn in several forms including: whole grain flakes, meal, and flour.

This grain is one of the first cereal grains cultivated for food by man. Historical references to Einkorn suggest that early varieties of this grain were harvested as early as 9,000 BC. Archeologist finds have confirmed remains of this grain, in the digestive tracts of the Iceman (discovered in 1991). Further examination allowed scientists to determine the last meal of the Iceman consisted of unleavened bread made of einkorn wheat. Einkorn has re-emerged in domestic agriculture and is currently being grown in Canada.





InfraReady Products utilizes infra-red cooking technology to make our blends 'ready' for the baking industry.

  • No presoaking required.
  • No additives or preservatives are used.
  • Increased water absorption and greater water retention.
  • Reduced microbial and enzymatic activity.
  • Improved texture and enhanced flavour.
  • Minimum orders of 800 kg or 1750 pounds per blend.
  • Custom processing and blending available
  • Certified Kosher, Organic and AIB.

View our table of Blended Products in Excel Spreadsheet format here, or in Adobe Acrobat PDF format here.

(Download Adobe Acrobat at their site; click here.)




At InfraReady Products Ltd. we select the finest quality raw beans and subject them to an infra-red cooking process (also known as micronization) making them more convenient to use without changing the nutritive value. InfraReady's beans have a slightly different appearance than raw, but require no presoaking and significantly less cooking time to reach a uniform soft texture. The cooked appearance and texture are comparable to regular cooked dried beans. Additional processing such as bumping will reduce the cooking time to as low as 25 - 40 minutes.
Because the raw, bitter flavors have been significantly reduced, precooked beans are ideal for grinding into powder. Bean powder can be incorporated into products such as gluten free pasta or can be used as a natural thickener in soups and gravies.

  • Available Precooked, Bumped and Powder form.
  • No presoaking required.
  • Custom processing and blending available.
  • Certified Kosher and AIB.

GREAT NORTHERN

  • large oval-shaped white bean
  • delicate flavour
  • great in baked beans and casseroles

RED BEANS

  • small, dark red oval bean
  • robust flavour
  • used in chili, salad and Mexican dishes

PINK

  • dusty rose color
  • delicate flavour
  • excellent when cooked with spicy seasonings

PINTO

  • creamy-colored bean with brown freckles
  • earthy flavour
  • popular in chili, refried beans and other Mexican dishes

NAVY (WHITE)

  • small white round bean
  • firm texture holds up under long, slow baking
  • traditionally used in baked beans and soups

BLACK

  • small, black oval bean
  • nutty flavour
  • traditionally used in oriental cooking

CHICK PEAS (GARBANZO BEANS)

  • light tan, round, bumpy seed that varies in size
  • nutty flavour
  • often found in salad bars, appetizers and ethnic cooking
  • powder form is often used in hummus production to reduce costs and
    improve efficiency.

Images courtesy of

  • Saskatchewan Agriculture and Food
  • Saskatchewan Pulse Growers
  • Saskatchewan Bounty
  • Photo Black Box Images
  • Styling Food Focus Saskatchewan Inc.
  • Art Direction Colorshape Communications

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