Full Fat Soya Flour

Product Overview

Description

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