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GUJARAT AMBUJA EXPORTS LTD.
location Thaltej, Ahmedabad, Gujarat

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Our Products

  1. Flours 6 Products available
  2. Refined Oil 5 Products available
  3. Coir & Agro Products 5 Products available
  4. Aromatic & Essential Oils 4 Products available
  5. Food Emulsifiers 3 Products available
  6. Yarn 3 Products available
  7. Edible Oils 3 Products available
  8. Starch Powder 3 Products available
  9. Palm Oil 3 Products available

  10. Food Grains

    2 Products available
  11. Others Products 14 Products available

Flours

We are leaders in the market for providing best range of defatted soy flour, Defatted Soya Flour, Wheat Flour, Non Gmo Defatted Soya Flour and NON GMO Full Fat Soya Flour

Defatted Soy Flour

Defatted Soy Flour
  • Urease Activity \Min at 30°C 0.05-0.20 mg/g
The Non GMO De-fatted Soya Flour (Toasted) produced at GUJARAT AMBUJA is obtained from Soya bean seeds by processing it through various stages of cracking, de hulling, flaking, extracting, de-solventizing, toasting and grinding it in a pneumatic mill, to requisite particle size, to get a fine powder of creamy yellow colour.Non GMO De-fatted Soya Flour (Toasted) maintains the balance of essential Amino Acids in the body and is used in the Food as well as Feed Industry. It is used in manufacturing Processed Food Stuffs, Baked Foods, Cookies, Fortification of Cereals, Snack Foods, Dietetic Foods and Baby Foods. It Imparts functional characteristics like Emulsification, Solubility, Thickening, Water Binding, Dispersion, Water absorption and binding.
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Defatted Soya Flour

Defatted Soya Flour
  • Total Plate Count / g 50, 000
  • Coliforms / g 10 Max
Defatted soya flour, It is used in manufacturing Processed Food Stuffs, Baked Foods, Cookies, Fortification of Cereals, Snack Foods, Dietetic Foods and Baby Foods. It Imparts functional characteristics like Emulsification, Solubility, Thickening, Water Binding, Dispersion, Water absorption and binding.
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wheat flour

Wheat Flour
Wheat flour is the most important ingredient in home baking and is the basic ingredient for almost every commercially baked product and pasta. Of the grains available for the production of flour, wheat is unique. It is the only cereal grain with sufficient gluten content to make a loaf of bread without being mixed with another grain. Wheat is also the most widely distributed cereal grain. It is grown all over the world. In most instances, a reference to flour is a reference to wheat flour.
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Non Gmo Defatted Soya Flour

Non Gmo Defatted Soya Flour
  • capacity 25 Kg
  • Parameters Specifications
  • Protein (N X 6.25) 50-52%
  • Moisture 06-08%Max
  • Fat 1.20% Max
  • Ash 6.00-6.50%
  • Crude Fiber 3.50-4.00%Max
  • Sand & Silica 0.30% Max.
  • Urease Activity \Min at 30°C 0.05-0.20 mg/g
  • Particle Size (90% PassThrough) 80-200 Mesh
  • P.D.I. 20–35 %
  • Microbial Analysis Total Plate Count / g
  • 50,000 Coliforms / g
  • 10 Max E.Coli. /g
  • Absent Yeast & Moulds /g
  • 100 Max Salmonella / 25 g
Non Gmo Defatted Soya Flour is obtained from Soya bean seeds by processing it through various stages of cracking, de hulling, flaking, extracting, de-solventizing, toasting and grinding it in a pneumatic mill, to requisite particle size, to get a fine powder of creamy yellow colour. Non GMO De-fatted Soya Flour (Toasted) is a high protein, low fat product and is the simplest form of Soya protein.

Parameters Specifications
Protein (N X 6.25) 50-52%
Moisture 06-08%Max
Fat 1.20% Max
Ash 6.00-6.50%
Crude Fiber 3.50-4.00%Max
Sand & Silica 0.30% Max.
Urease Activity Min at 30°C 0.05-0.20 mg/g
Particle Size (90% PassThrough) 80-200 Mesh
P.D.I. 20–35 %
Microbial Analysis
Total Plate Count / g 50,000
Coliforms / g 10 Max
E.Coli. /g Absent
Yeast & Moulds /g 100 Max
Salmonella / 25 g Absent
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NON GMO Full Fat Soya Flour

NON GMO Full Fat Soya Flour
  • capacity 50 Kg
  • Parameters Specifications
  • Protein (N X 6.25) 50-52%min
  • Moisture 07-10%Max
  • Fat 1.20% Max
  • Ash 6.50%Max
  • Crude Fiber 2.50 4.50% Max
  • Sand & Silica 0.40%Max
  • Urease Activity \Min at 30°C 1.70-2.00 Mgn/g
  • Particle Size (90% PassThrough) 20 Mesh
  • P.D.I. 70-80% Min
  • N.S.I. 60-70%
  • Microbial Analysis Total Plate Count / g
  • 50,000 Coliforms / g
  • 10 Max E.Coli. /g
  • Nil Yeast & Moulds /g
  • 100 Max Salmonella / 25 g
Non Gmo Full Fat Soya Flour 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. 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.
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Flour

Wheat flour is the most important ingredient in home baking and is the basic ingredient for almost every commercially baked product and pasta.
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