Full fat Soya Flour is manufactured from Non GMO soyabean seeds. The graded and clean seed are cracked, de-hulled, conditioned and pulverized in hygienic & controlled condition to desired particle size. The coarser free particles are separated by air classification to get a free flowing pale yellow powder of high quality.
Full Fat soya Flour Enzyme active has emulsifying and stabilizing properties. It is free from bitter substance and has pleasant odour. As a food supplement, it is also used in bakery industry as dough conditioner and as bread improver. It increases the loaf volume, retards staling.
Storage: Should be kept in cool & dry conditions below 25°C. Avoid exposure to Moisture, heat & light.
Shelf Life: 6 months from the date of manufacturing.
NON GMO Full Fat Soya Flour
|Protein||39.00 % Min|
|Fat||20 % Min|
|Moisture||9 % Max|
|Crude Fiber||3 % Max|
|Ash||6.5 % Max|
|Acid Insoluble Ash||0.35% Max|
|Urease Activity||2 % Min|
|Partical Size||95.00% < 40 Mesh (ASTM)
|Total Plate Count||< 50’000 Cells/gm|
|Yeast & Mould||100 cells /g|
|Packing : In 25, 50 Kgs Net HDPE Laminated Bags, In 500 & 700 Kgs Net Jumbo Bags and Bulk in container with inside HDPE Liner Bags|
Packing: In 25, 50 Kgs Net HDPE Laminated Bags, In 500 & 700 Kgs Net Jumbo Bags and Bulk in container with inside HDPE Liner Bags.