Soya Full Fat Flour – Enzyme Active is made from clean, sound, healthy soyabeans by the process of cracking, dehulling,
and grinding. The coarser free particles are separated by air classification to get a free flowing pale yellow powder of high
The special production process retain the activity of natural enzyme lipoxygenase, which bleaches the wheat flour pigments to improve whiteness of bread. Addition into flour mixes, baking improves, helps in lightening the colour of finished products.
|Bread / Toast||0.5%-0.7%||
|Ready Flour mixes, baking improvers, food mixes||0.5% – 1.0%||Improves mixing tolerance, oxidative stability, act as emulsifier, gives softness, lightness to the products, increases volume and yield.|
|Nutrition food / Baby food||5% – 25%||Increases protein value, improves mixing tolerance, oxidative stability.|