This is obtained from SoyaBean seeds by the process of cleaning, cracking, soy cotyledon, full fat flakes and finally grinding takes place which forms Soy flour to requisite particle size to get a fine powder with creamy yellow color. (Soy flour is a product of milling soybean flakes that have either retained the soybeans naturally occurring oil to make full fat flour. Full fat Flour products appears in enzyme active form and in different particle sizes from ultra fine powders (i.e., soy flour)

Quality attributes:

• High shelf life
• Hygienic packaging
• Rich in protein and fiber
• Adulteration free

It is used in gluten and gluten free cooking alike to improve flavor and to add a wonderful moist quality to baked goods. It can also reduce the amount of fat absorbed when used in fried foods.

It has binding properties, so it can reduce the need for other binding ingredients in baking, such as eggs. It can also slow the rate at which baked goods go stale. A bit like natural preservative.

Health Benefits

In addition to the excellent nutritional value of soy protein, scientists have found that consumption of soy protein can contribute to reducing the risk of heart disease by lowering blood cholesterol and increasing the flexibility of blood vessels. The FDA has approved a health claim stating that 25 grams of soy protein in a daily diet low in saturated fat and cholesterol can help reduce total and LDL cholesterol that is moderately high to high.

This gives us immense pleasure in introducing ourselves as Mahakali Foods Pvt. Ltd. which is one of the largest manufacturer and exporter of a wide range of Non GMO Soya value added products and a pioneer in Soybean Processing Industry based in Central India.

Soy flour is extremely rich in high quality protein and is an excellent source of Fatty acids, magnesium, fiber, folic acid, iron, calcium, lecithin, thiamin, riboflavin & protein. Inclusion of isoflavones reduces the risk of certain cancers, improves bone health, It also helps in lowering cholesterol level and heart diseases. Uses: Defatted Soya Flour is used in manufacturing of cakes, bakery goods, pasta, soups, sauces & gravies, in fortification of cereals, sweet goods (dough nut), fried pie pasta, adhesive glue, and dal (lentils) analogue, impart functional characteristics like emulsification & stabilizing high water absorption.

Soy flour is extremely rich in high quality protein and is an excellent source of Fatty acids, magnesium, fiber, folic acid, iron, calcium, lecithin, thiamin, riboflavin & protein. Inclusion of isoflavones reduces the risk of certain cancers, improves bone health, It also helps in lowering cholesterol level and heart diseases.

This is obtained from SoyaBean seeds by the process of cleaning, cracking, soy cotyledon, full fat flakes and finally grinding takes place which forms Soy flour to requisite particle size to get a fine powder with creamy yellow color. (Soy flour is a product of milling soybean flakes that have either retained the soybeans naturally occurring oil to make full fat flour. Full fat Flour products appears in enzyme active form and in different particle sizes from ultra fine powders (i.e., soy flour)

Quality attributes:

• High shelf life
• Hygienic packaging
• Rich in protein and fiber
• Adulteration free

It is used in gluten and gluten free cooking alike to improve flavor and to add a wonderful moist quality to baked goods. It can also reduce the amount of fat absorbed when used in fried foods.

It has binding properties, so it can reduce the need for other binding ingredients in baking, such as eggs. It can also slow the rate at which baked goods go stale. A bit like natural preservative.

Health Benefits

In addition to the excellent nutritional value of soy protein, scientists have found that consumption of soy protein can contribute to reducing the risk of heart disease by lowering blood cholesterol and increasing the flexibility of blood vessels. The FDA has approved a health claim stating that 25 grams of soy protein in a daily diet low in saturated fat and cholesterol can help reduce total and LDL cholesterol that is moderately high to high.

This gives us immense pleasure in introducing ourselves as Mahakali Foods Pvt. Ltd. which is one of the largest manufacturer and exporter of a wide range of Non GMO Soya value added products and a pioneer in Soybean Processing Industry based in Central India.

Soy flour is extremely rich in high quality protein and is an excellent source of Fatty acids, magnesium, fiber, folic acid, iron, calcium, lecithin, thiamin, riboflavin & protein. Inclusion of isoflavones reduces the risk of certain cancers, improves bone health, It also helps in lowering cholesterol level and heart diseases. Uses: Defatted Soya Flour is used in manufacturing of cakes, bakery goods, pasta, soups, sauces & gravies, in fortification of cereals, sweet goods (dough nut), fried pie pasta, adhesive glue, and dal (lentils) analogue, impart functional characteristics like emulsification & stabilizing high water absorption.

Soy flour is extremely rich in high quality protein and is an excellent source of Fatty acids, magnesium, fiber, folic acid, iron, calcium, lecithin, thiamin, riboflavin & protein. Inclusion of isoflavones reduces the risk of certain cancers, improves bone health, It also helps in lowering cholesterol level and heart diseases.