Full Fat Soya Flour (Enzyme active)

Full fat Soya Flour is manufactured in our manufacturing facility from Non GMO soyabean seeds. Before processing, seeds go though a multiple stage cleaning for removal of foreign materials. The graded seed are then cracked, de-hulled ,conditioned and pulverized In hygienic & controlled condition to desired particle size.

Packaging : 25 Kg, 50 Kg or as per customer requirement

Intended use : 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.

Shelf Life : Can be stored for a period of 6 Month from the date of manufacture.

Storage Condition : Store away from direct sunlight and in cool, dry place.

Physical Characteristics:

Parameter Characteristics
Color Light yellow
Odour Fresh, typical of soya bean characteristics odour
Texture Fine Powder , free from extraneous matter
Particle size 95 % passing through 60 mesh Sieve or as required

Chemical Analysis:

Parameter Standard
Moisture 5-8%
Fat 20% Min
Protein 40% Min
Total Ash 6% Max
Sand /Silica 0.30% Max
Urease Activity mgsN/gm at 30 Deg. C 2.00-2.25 mgn

Microbiological Analysis:

Parameter Standard
Total Plate Count 50000 cfu/g Max
Yeast & Mould <100 cfu/g
Coliform Less then 10 cfu
Salmonella Nil
E.Coli Absent