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.
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NON GMO Full Fat Soya Flour |
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Specification |
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| Physical Form | Powder |
| Colour | Light Yellow |
| 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 |
| PDI | 80% Min |
| Partical Size | 95.00% < 40 Mesh (ASTM) |
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Microbiological |
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| Total Plate Count | < 50’000 Cells/gm |
| Yeast & Mould | 100 cells /g |
| Salmonella | Nil/25g |
| Coli From | <10/gm |
| E Coli | Absent |
| 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.