Full Fat Soya Flour – Enzyme Active

Non-GMO Full Fat Soya Flour (Enzyme Active) is obtained by using the best quality soyabean seeds as raw material. Soyabeans go through many processes such as cleaning, conditioning, de-stoning, de-hulling, cracking, flaking and finally by the process of grinding of flakes we get off-white to light yellowish coloured 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 the whiteness of bakery products like bread, buns etc. The addition of full fat soya flour into various flour mixes and baking mixes results in lightening the colour of finished products and is also used for fortification of proteins.

Functional/Nutritional Properties:

  • Rich source of soya proteins & Soya Oil
  • Excellent source of soya lecithin, tocopherol, minerals, isoflavones etc
  • Good source of dietary fibre
  • Highly digestive and adulteration-free
  • Good shelf life & oxidative stability
  • Acts as an improver

Applications:

  • Breads, buns, rusk, toast/rolls, ready flour mixes, baking improvers, food,mixes, nutrition foods, baby foods, spreads & savories, dietetic foods

Technical Information:

  • Protein: Min. 38%
  • Fat: Min. 18%
  • Fibre: Max. 3.5%
  • Moisture: Max. 8%
  • Sand/Silica: Max. 0.3%

For further techno-commercial info, please contact exports@sonicbiochem.co.in (for inquiries outside India) and sales@sonicbiochem.co.in (for inquiries within India)

Sonic Biochem Extractions Pvt. Ltd.

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