This is obtained from Soya Bean 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 soybean’s 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 fibber
` Adulteration free

PACKAGING:
` Packing: In 25Kg and 50Kg
` Weight in 20ft 18-19MT
` Delivery: Ready
` Bags: PP Bags

USES:
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.”

APPLICATIONS:
As its used for making soya milk and soya tofu.
Enzyme-Active Full Fat Soybean Grit is prepared without heat treatment and has a high NSI value of around 80%. It is used in making of Soya Tofu & Soya Milk; it helps in lightening the colour of the finished product. Bakery Products (white bread and rolls), mainly for its lipoxidase activity. Lipoxidase catalyses oxidative bleaching of carotenoid pigments, in wheat flour. 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.

This is obtained from Soya Bean 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 soybean’s 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 fibber
` Adulteration free

PACKAGING:
` Packing: In 25Kg and 50Kg
` Weight in 20ft 18-19MT
` Delivery: Ready
` Bags: PP Bags

USES:
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.”

APPLICATIONS:
As its used for making soya milk and soya tofu.
Enzyme-Active Full Fat Soybean Grit is prepared without heat treatment and has a high NSI value of around 80%. It is used in making of Soya Tofu & Soya Milk; it helps in lightening the colour of the finished product. Bakery Products (white bread and rolls), mainly for its lipoxidase activity. Lipoxidase catalyses oxidative bleaching of carotenoid pigments, in wheat flour. 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.