GUJARAT AMBUJA EXPORTS LTD.

Bodakdev, Ahmedabad, Gujarat

Introduction:

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.

Wheat is the only cereal grain that contains gluten in sufficient amount to make yeast breads. Some wheats contain more gluten than others.

Flour milled from each class of wheat is used for specific products. The end products are determined by the characteristics of the wheat. Milling wheat into flour reduces the protein content by about 1 percent but does not affect other nutrients in significant levels. 7-bis applies to stone grinding, commercial milling by steel rollers, or home grinding. Whole wheat flour provides basically the same nutrients as the whole wheat kernel itself.

Introduction:

The Non GMO De-fatted Soya Flour (Untoasted) produced at GUJARAT AMBUJA is obtained from Non GMO Soya beans by processing it through various stages of cracking, de-hulling, flaking, extracting, de-solventizing and grinding it, in a pneumatic mill, to requisite particle size, in order to get a fine powder of white to creamy colour.

Applications

The Non GMO De-fatted Soya Flour (Untoasted) manufactured by GUJARAT AMBUJA is used in manufacturing of Textured Soya Protein (Soya chunks/Soya granules), Cakes, Bakery Goods, Pasta, Soups, Sauces & Gravies, In Fortification of Cereals, Sweet Foods (Dough Nuts), Fried Pie, Adhesive Glue, and Dal (lentils) Analogue.

It Imparts Functional Characteristics like Emulsification, Stabilizing and High water absorption

Specifications of Non GMO De-fatted Soya Flour (Un-Toasted)

Introduction:

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) is a high protein, low fat product and is the simplest form of Soya protein. The protein content of the flour manufactured by GUJARAT AMBUJA is 50% Min. It contains high quality protein and is an excellent source of Iron, Calcium and Vitamin B. It is the only nutritive and functional protein, which is used in the fortification of cereals.

Applications

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.

Enzyme-Active Full Fat Soybean Flour is prepared without heat treatment and has a high NSI value of around 80%.

Applications :

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.

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.

Specifications of Full Fat Soya Flour Enzyme In-Active:

Its Functional Characteristics are Emulsification, Stabilizing and High water absorption.