SOYA FULL FAT FLOUR (ENZYME INACTIVE)

SOYA FULL FAT FLOUR (ENZYME INACTIVE) Enquiry specification

CHARACTERISTICS SOYAPRO FFT – 40 E.I. is made from clean, sound, healthy soyabeans by the process of cracking, dehulling, extrusion and grinding. The coarser particles are separated by air classification to get a fine, free flowing pale yellow flour of high quality. NUTRITION SOYAPRO FFT-40 E.I. is a high protein product rich in poly unsaturated fatty acids, tocopherols, lecithin, dietary fibre & minerals. It is free of casein & cholesterol. It provides all essential amino acids. A striking feature of amino acid spectrum is high level of lysine & methionine. Since these proportions are reversed in many varieties of grains, cereals are highly suitable for combining with soyabean protein to supplement its amino acid contents. Tocopherols (vit-E) meet the daily requirement & play protective role in keeping quality by preventing rancidity. Lecithin, one of the central active substance in human system supports fat metabolism., prevents deposition of cholesterol in artery walls and combats liver and gall bladder diseases.

Product
Usage
Advantage
Wafer biscuits
3%
-Reduces wafer breakage, ensures easy mould release
Cakes / pastries
5 – 8%
-Improves moisture retention, retains freshness longer,
Mixed grain breads
breads 10 – 30%
-Improves moisture retention, retains freshness longer, improves mixing of ingredients & oxidative stability.
Papad / Apalam
3%
-Improves moisture retention, retains freshness longer, improves mixing of ingredients & oxidative stability.
Baby foods / Dietetic foods
3 – 5 %
-Improves water absorption, reduces cost of formulation by reducing milk, egg & fat components, enriches nutrients like vit-E, choline, isoflavones.
Soups / Sauces
3 – 5 %
-Improves moisture absorption, yield, reduces cost, extends shelf life, oxidative stability, binds water and fat.
Chocolate / Confectionery
3 – 5 %
-Saves cocoa butter upto 1.5 % & milk powder upto 3 %, helps in evaporation of moisture & undesirable flavours by lowering the viscosity of premix during conching.
Spreads
3 – 5 %
-Reduces milk powder in formula, softens the taste of high sugar.
Namkeen
7-10 %
-Increases crispiness, reduces oil consumption in frying, increases shelf life.

METHOD OF USE SOYAPRO FFT-40 E.I. can be added dry to the flour or it can be whisked up with water in which salt & or yeast is dissolved. PACKAGING AND STORAGE International Packing : SOYAPRO FFT-40 E.I. is packed in 25 Kg poly-laminated HDPE bags without polythene liner / 3-ply paper bags with moisture proof polythene liner Store in clean, dry & infestation free conditions. Domestic Packing : SOYAPRO FFT-40 E.I. is packed in 50 Kg poly-laminated HDPE bags with polythene liner .Store in clean, dry & infestation free conditions ALSO AVAILABLE IN GRITS & FLAKES

FORM GRITS :- PARTICLE SIZE : 15-20 MESH

FLAKES :- PARTICLE SIZE : 10-15 MESH

FLOUR :- PARTICLE SIZE : 90% PASS THROUGH 100% MESH

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