Index

SOY  FLOUR AND FLAKES
PROTEIN COMPONENT FOR FOOD AND FEED INDUSTRIES

 

FULL FAT  SOY FLOUR
 

 

USES

PROTEIN - 40 %
FAT – 19-22%
MOISTURE – 6% max
FIBER – 2.5%
Water absorption index - 2,8-3,0
Mesh N 28 − 4.0%
Urease activity
– 0,15 pH  

In confectionery industry: in sweets, cookies, cakes, creams, etc.
In mayonnaises, sauces, dressings.
In bread making.
In food concentrates.
 

 In production of milk replacers for young animals.

 

 FULLFAT  SOY FLAKES

 

 

USES

 Protein – 40%

Fat – 19-22%

Moisture – 6%

Fiber – 2.5%

Soluble protein − 83%

Urease activity – 0.15-0.19 

Protein component in grain mixes, cold and hot cereals, food concentrates, muesle, etc.

 

Range of application:

Meat processing industry Bakery
Pastry Improver bakery production
Food-canning industry Dry mixture production
Fat and oil industry Microbiological industry
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