在線聊天
This is obtained from Soya?Bean seeds by the process of cleaning, cracking, soy cotyledon, full fat flakes and finally grinding takes place which forms Soy flour to requisite particle size to get a fine powder with creamy yellow color. (Soy flour is a product of milling soybean flakes that have either retained the soybean’s naturally occurring oil to make full fat flour. Full fat Flour products appears in enzyme active form and in different particle sizes from ultra fine powders (i.e., soy flour)
Quality attributes:
- High shelf life
- Hygienic packaging
- Rich in protein and fiber
- Adulteration free
Packing:
- Packing: In 25Kg and 50Kg
- Weight in 20ft 18-19.00Mt
- Delivery: Ready
- Bags: PP Bags .
Uses
It is used in gluten and gluten free cooking alike to improve flavor and to add a wonderful moist quality to baked goods. It can also reduce the amount of fat absorbed when used in fried foods.
It has binding properties, so it can reduce the need for other binding ingredients in baking, such as eggs. It can also slow the rate at which baked goods go stale. A bit like natural preservative.
Health Benefits
In addition to the excellent nutritional value of soy protein, scientists have found that consumption of soy protein can contribute to reducing the risk of heart disease by lowering blood cholesterol and increasing the flexibility of blood vessels. The FDA has approved a health claim stating that “25 grams of soy protein in a daily diet low in saturated fat and cholesterol can help reduce total and LDL cholesterol that is moderately high to high.”
Specification:
Product:?Full Fat Soya Flour
?Protein | ?40% Min. |
?Fat Content | ?20 % Min |
?Crude Fiber | 3.50% Max. |
?Moisture | 9.00 % Max. |
?Total Ash | 7.00 % Max.? |
?Acid Insoluble Ash? | 0.35% Max.? |
?Urease Activity | ?2 % Max. |
?Physical Form | ?Powder |
?Colour | ?Light Yellow |
?Smell & Taste | ?Typically Soya? |
?Density | ?0.50 gm/cc |
?Sieve Analysis | 95%Pass Through 20-60 Mesh ( ASTM) |
?Total Plate Count | ?10000 Cells/gm |
?Coliform | ?< 10/gm. |
?E-Coli | ?Nil |
?Salmonell | ?Nil/25 gm |
?Yeast & Mould | ?< 100 Cells/gm |
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