Gluten Free Food Ingredient Soybean Flake
- Category: Other Food & Beverage >>>
- Supplier: GOLDENCROPS CORPORATION
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Product Overview
Description
Gluten Free Food Ingredient Soybean Flake
Soabean flakes is made from selected non-GMO soybeans, cooked, rolled and lightly toasted. Soybean flakes is a wise choice and great source of protein for vegetarians.
Appearance | Blistered flakes |
Texture | Crunchy, dry texture, not hard |
Color | Light yellow to yellow |
Odor | Pleasant toasted bean |
Ingredients | Non-GMO Soybeans, Salt, Emulsifier, Vitamins. |
Introduction | Soybean Flake is made from selected non-GMO soybeans, rolled and lightly toasted. Soybean flake is a great source of protein for vegetarians. 100% Wholegrain, Organic Toasted Soybean Flakes are also available. |
Shelf life | 6 months at 25°C temperature and <60% relative humidity Avoid foreign odor and contamination, excessive humidity, heat and direct sunlight. |
Packing | Export Standard Multiwall Poly-lined Stitch sealed paper bag |
Packaging Label | Product name, Manufacturer name and expiry date. |
| <Average Composition> | |||||||||||||||
| Protein | 30-45 | AOAC 976.06 | g/100g | ||||||||||||
| Carbohydrate | 25-38 | By Calculation | g/100g | ||||||||||||
| Total Fat | 28 max | CNS 5036 | g/100g | ||||||||||||
| Trans Fat | 0.3 max | MOHW Method Food No. 1021950978 Announced | g/100g | ||||||||||||
| Saturated Fat | 4 max | By Calculation | g/100g | ||||||||||||
| Energy | 580 max | By Calculation | kcal/100g | ||||||||||||
| Sodium | 85 max | CNS 12869 | mg/100g | ||||||||||||
| <Physical-Chemical> | |||||||||||||||
| Moisture | 7 max | CNS 5033 | g/100g | ||||||||||||
| <Microbiological> | |||||||||||||||
| Total Plate Count | <5000 | CNS 10890 | cfu/g | ||||||||||||
| Escherichia coli | Absent | CNS 10951 | cfu/g | ||||||||||||
Traditional Toasting Line
Goldencrops operates the only traditional toasting line in Taiwan and one of the few non-Kellogg line in the world. We have more than 20 years experience of manufacturing toasted cereal flakes.
In traditional toasting line, the grains were cooked, dried, tempered, rolled, toasted and coated or fortification with vitamins.
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