Full Fat Soya Flour - (Enzyme Active)
The Full Fat Soya Flour (Enzyme Active), is made from clean, sound and healthy Non GMO Soya beans, by cracking, de hulling, toasting and grinding them. The coarser particles are separated by air classification to get a free flowing pale yellow powder of high quality.
Specifications of Full Fat Soya Flour – Enzyme Active
| Parameters | Specifications |
|
Protein (N X 6.25) |
38-41% |
| Moisture | 8%Max |
| Fat | 18-20% Max |
| Ash | 6.00% |
| Crude Fiber | 2.50-3.50%Max> |
| Dietary Fiber | 15.30%Max |
| Sand & Silica | 0.30%Max |
| Urease Activity \Min at 30°C | 2.00-2.20 Mgn/g |
| Particle Size (90% PassThrough) | 60-80 Mesh |
| Total Carbohydrate | 20-25 % |
| P.D.I. | 80% Min |
| Calories | 385 |
| Microbial Analysis | |
| Total Plate Count / g | 50,000 |
| Coliforms / g | 10 Max |
| E. Coli. /g | Nil |
| Yeast & Moulds /g | 100 Max |
| Salmonella / 25 g | Absent |
Applications
Enzyme-Active Full Fat Soybean Flour is prepared without heat treatment and has a high NSI value of around 80%. It is used in Bakery Products (white bread and rolls), mainly for its lipoxidase activity. Lipoxidase catalyses oxidative bleaching of carotenoid pigments, in wheat flour. Enzyme-Active Soybean Flour is a valuable natural agent for bleaching flour, especially where the use of chemical bleaching agents have been prohibited. Lipoxidase activity is also beneficial to mechanical properties of dough.
Our special production process retains the activity of the natural enzyme lipoxygenase, which is used as a bleaching agent in Bread. It bleaches wheat flour pigments to improve whiteness in Bread. When added into Flour Mixes and Baking Improvers, it helps in lightening the colour of the finished product. When used in Toast Rolls, Food Mixes, Nutrition Food and Baby Foods it Increases Protein Value, and Improves Mixing Tolerance. It also Extends Shelf Life, Oxidative Stability and acts as an emulsifier.
Packing
25 Kg Multi-Walled Paper Bags, 50 Kg HDPE bags with inner Liner of LDPE, 500 Kg Jumbo Bags, 1 MT (1000 Kg) Jumbo bags and Container Liner Bags.
Full Fat Soya Flour - (Enzyme In-Active)
Full Fat Soya Flour (Enzyme In-Active), is made from clean, sound, healthy Non GMO Soya beans by cracking, de hulling, toasting, grinding and dry extrusion. The coarser particles are separated by air classification to get a free flowing pale yellow powder of high quality.
Full Fat Soya Flour
Full Fat Soya Flour is manufactured using only Non GMO soya-bean seed. Before being processed the seeds go though a rigorous multiple stage cleaning process for remove of all foreign material. The graded seeds are then conditioned, cracked, de-hulled and rolled into flakes. The flakes after highly efficient extraction are de-solventised to maintain required NSI and PDI levels. The desired consistency is obtained though vibro graders.
Specifications
Physical Properties
| Colour | Light yellow |
| Odour | Fresh, typical of the product |
| Taste | Specific bean-like |
| Texture | Homogeneous, free from extraneous matter |
| Particle Size | 90% passing through 100 mesh |
Typical Properties
| Moisture | 9 % max. |
| Fat | 20 % max. |
| Protein | 40 % min. |
| Ash (Mineral) | 6 % max. |
| Crude Fiber | 3.5 % max. |
| Metabolic Energy Value | 450 K.Cal / 100 gms |
| PDI | 20 % min> |
Microbiological Properties
| Total plate count | 25,000/g max. |
| Yeast & Mould | 200/g max. |
| E-coli | Negative |
| Coliform | 10/g max. |
| Salmonella | Negative |
Packaging
Soya Flakes is available in 50 Kg net plastic and paper bags or Bulk in Jumbo Bags
Storage Conditions
Store in clean, dry infestation free conditions.Can be stored for 9 months at temperature below 25°C.
Product Applications
Soya Flour is a Full Fat Soya Flour of enzyme in-activity. The product has emulsifying and stabilizing properties. It is free from bitter substances and has a pleasant nut-like taste.