
Full Fat Soya Flour is made from clean,healthy soya bean use in Cake,Pastrie,Cookie,Grain Bread Baby Food Dietetic Food,Soups
Full Fat Soya Flour (Enzyme In-Active) is made from clean, sound, healthy soya beans by the process of cracking, dehulling, toasting and grinding. 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 In-Active) can be-- (Reduces Breakage), Cakes, Pastries, Cookies, Mixed Grain Breads (Improves--moisture absorption,Freshness Longer), Baby Foods, Dietetic Foods, Soups, Sauces, Chocolate, Confectionery, Spreads and savories/Namkeen (Increses-cripiness, reduces oil consumption in frying), Soup Thickener.
FEED GRADE Full Fat Soya Flour (Enzyme In-Active) Typical Specification
Parameters | Specifications |
Protein (N X 6.25) | 38-41% |
Moisture | 06-07% Max |
Fat | 18-20% Max |
Ash | 6.00% |
Crude Fiber | 2.50-3.50%Max |
Dietary Fiber | 15.30%Max |
Sand & Silica | 0.30%Max |
Urease Activity Min at 30C | 0.05-020 Mgn/g |
Particle Size (90% PassThrough) | 20 25 Mesh |
Total Carbohydrate | 20-25 % |
P.D.I. | 80% Min |
Calories | 385 |
Microbial Analysis | |
Total Plate Count / g | 50,000 |
Coliforms / g | 10 Max |
E. Coli. /g | Nil |
Yeast & Moulds /g | 100 Max |
Salmonella / 25 g | Absent |
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