SOYBEAN FLOUR

 Non-GMO Full Fat Soya Flour – Enzyme Active –  is obtained by using best quality soyabeans seed as raw material. Soyabeans go through many processes as cleaning, conditioning, de-stoning, de-hulling, cracking, Flaking and finally the process of grinding of flakes we get off white to light yellowish color full fat soya flour. The entire process is performed under strict process parameters to retain the activity of natural enzyme like lipoxygenase, which is responsible for bleaching to improve whiteness of bakery products like bread, buns etc. Addition of full fat soya flour into various flour mixes, baking mixes improves in lightening the colour of finished products and also used for fortification of protein.

Functional / Nutritional Properties :

• Rich source of soya proteins & Soya Oil.
  
• Excellent source soya lecithin, Tocopherol, minerals, isoflavones etc
  
• Good source of dietary fiber
  
• Adulteration free
  
• Good shelf Life & oxidative stability
  
• Acts as improver

Applications :

• Breads, Buns, Rusk, Toast / Rolls.
  
• Ready Flour Mixes, Baking improvers, Food Mixes,
  
• Nutrition Foods, Baby Foods
  
• Spreads & savories
  
• Dietetic Foods