Company Information
Member Since 9 Years
Nature of Business RetailerAsk for more detail from the seller
Contact Supplier
Vigor Soy Flour is made from dried puffed balls manufactured by short time high temperature cooking of fine granulation un-toasted defatted soya flour in the extruder. Extrusion cooking imparts good digestibility and palatability of the product and at the same time maintains the original quality of protein and remove the anti-nutritional factors.
Chapathis / Poories / Dosas
Use 1 part Vigor Soy to 10 parts of wheat/rice/flour or paste to make protein enriched Chapathis, Poori and Dosas.
Bhaji, Vada, Samosa, Pakoda etc
Addition of 5 to 10 parts of Vigor Soy to sooji/maida/flour or paste will fry the food better with less oil also inducing a desirablecrisper texture.
Bread, Buns, Biscuits, Cakes, and Cookies
Addition of 5 to 10 parts of Vigor Soy mixed with wheat flour makes the product protein rich and also softer, crisper and tastier.
Sambar, Rasam, Soup, Gravies etc. can be made tastier and more nutritious with addition of 5% Vigor Soy.
Vigor Soy added to wheat/maida/rice not only fortifies protein by giving excellent amino acid profile but also improves the functional characteristics of the end products in terms of better moisture retention and less oil absorption.
Connect with us
For Buyer 
For Seller 
Help 
Coimbatore, Tamil Nadu 
Send Enquiry