Whole Masoor

Whole masoor (whole lentil) is a fast-cooking pulse commonly used in soups, dals and prepared meal kits. Its short cook time and smooth texture make it valuable for manufacturers producing quick-cook products and for retailers offering convenient pantry staples. This page outlines the product's processing fit, technical attributes, quality signals and procurement guidance.

Applications and buyer scenarios

• Processors: suitable for soups, ready-meal blends and dehydrated mixes where cook-time is a selling point.
• Retail: packaged in 500 g to 2 kg retail pouches for household use.
• HORECA: quick-cook behaviour reduces kitchen holding time while delivering consistent texture.

Processing behaviour and technical notes

• Cooking profile: whole masoor softens faster than many whole pulses, enabling reduced cooking cycles in automated kitchens.
• Hydration: even soak and heat penetration help maintain a creamy interior without excessive split.
• Moisture control (≤12%) underpins shelf stability and predictable fill weights during packing.

Quality assurance and traceability

• Batch testing covers moisture and foreign-matter analysis; COA can be supplied per batch on request.
• Private-label packing and lot linkage documentation are available for retail chain requirements.

Packaging and logistics

• Packaging: 25 kg bulk sacks with inner liners for bulk shipments; retail pouches for consumer packs.
• Lead time: typically 10–18 days depending on order and packaging.
• Supply cadence: scheduled monthly shipments supported for repeat buyers and distributors.