Soya Sakthi Flakes are slices of puffed round 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 removes the anti-nutritional factors.

These are the enzyme inactive soya flakes manufactured by using only highest quality soybean seed as the starting material. These are cleaned twice to remove all foreign material. After cleaning, the beans are conditioned, cracked, de-hulled and rolled into flakes. The flakes are treated to a solvent bath that extracts the oil. After highly efficient extraction, they are desolventised and toasted to obtain required NSI level. The desired consistency of the product is obtained through the Vibro grader.

Uses:

Used for Protein Fortification in Food & Pharmaceutical Preparations, Weaning Foods, Bakery Preparations like Cookies, Crackers & Pasta Products, Soups, Sauces, Gravies, Calf Milk Replacement, Drink Mixes, Meat Sausages and Fermentation Media & Nutrient Carrier for Flavours and Vitamins. Also used as a major Ingredient in Aqua & Poultry Feeds.

These are the enzyme active soya flour manufactured by using only the highest quality soybean seed as starting material. These are cleaned twice to remove all foreign material. After cleaning the beans are conditioned, cracked, de-hulled and rolled into flakes. The flakes are treated to a solvent bath that extracts the oil. After highly efficient extraction they are desolventised through Flash Desolventising System without denaturing the protein, thereby maintaining high PDI value. The desired consistency of the product is obtained through the Vibro grader.

Uses:

Used for Protein Fortification in Food & Pharmaceutical Preparations, Texturised Soya Products, Soya Protein Isolates & Concentrates, Weaning Foods, Bakery Preparations like Cookies, Crackers & Pasta Products, Soups, Sauces, Gravies, Calf Milk Replacement, Drink Mixes, Meat Sausages and Fermentation Media & Nutrient Carrier for Flavours and Vitamins. Also used for Enzymatic Bleaching Activity in Bread Systems, Bakery & Cereal Applications.

Texturised Soya Protein Flakes/Grits are slices of puffed balls manufactured by short time high temperature cooking of fine granulation untoasted 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 while removing the anti-nutritional factors.

Uses:

Used as a Vegetable Protein in Kitchen and Food Industries. Also used as a replacement for meat such as Ground Meal, Fish, Vegetarian Foods, Snack Foods in Fast Food. Can also be used in Patties, Meat Balls, Chilli Sauce, Hamburger, Pizza Topping, Taco filling, Egg Rolls, Spaghettis, Lasagna Sauce, Frankfurters, Bologna, Sausages, Soups, Wheat Paps, Dehydrated Foods and many similar products.

These are the enzyme inactive soya flakes manufactured by using only highest quality soybean seed as the starting material. These are cleaned twice to remove all foreign material. After cleaning, the beans are conditioned, cracked, de-hulled and rolled into flakes. The flakes are treated to a solvent bath that extracts the oil. After highly efficient extraction, they are desolventised and toasted to obtain required NSI level. The desired consistency of the product is obtained through the Vibro grader.

Soya Sakthi Flakes are slices of puffed round 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 removes the anti-nutritional factors.

These are the enzyme inactive soya flakes manufactured by using only highest quality soybean seed as the starting material. These are cleaned twice to remove all foreign material. After cleaning, the beans are conditioned, cracked, de-hulled and rolled into flakes. The flakes are treated to a solvent bath that extracts the oil. After highly efficient extraction, they are desolventised and toasted to obtain required NSI level. The desired consistency of the product is obtained through the Vibro grader.

Uses:

Used for Protein Fortification in Food & Pharmaceutical Preparations, Weaning Foods, Bakery Preparations like Cookies, Crackers & Pasta Products, Soups, Sauces, Gravies, Calf Milk Replacement, Drink Mixes, Meat Sausages and Fermentation Media & Nutrient Carrier for Flavours and Vitamins. Also used as a major Ingredient in Aqua & Poultry Feeds.

These are the enzyme active soya flour manufactured by using only the highest quality soybean seed as starting material. These are cleaned twice to remove all foreign material. After cleaning the beans are conditioned, cracked, de-hulled and rolled into flakes. The flakes are treated to a solvent bath that extracts the oil. After highly efficient extraction they are desolventised through Flash Desolventising System without denaturing the protein, thereby maintaining high PDI value. The desired consistency of the product is obtained through the Vibro grader.

Uses:

Used for Protein Fortification in Food & Pharmaceutical Preparations, Texturised Soya Products, Soya Protein Isolates & Concentrates, Weaning Foods, Bakery Preparations like Cookies, Crackers & Pasta Products, Soups, Sauces, Gravies, Calf Milk Replacement, Drink Mixes, Meat Sausages and Fermentation Media & Nutrient Carrier for Flavours and Vitamins. Also used for Enzymatic Bleaching Activity in Bread Systems, Bakery & Cereal Applications.

Texturised Soya Protein Flakes/Grits are slices of puffed balls manufactured by short time high temperature cooking of fine granulation untoasted 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 while removing the anti-nutritional factors.

Uses:

Used as a Vegetable Protein in Kitchen and Food Industries. Also used as a replacement for meat such as Ground Meal, Fish, Vegetarian Foods, Snack Foods in Fast Food. Can also be used in Patties, Meat Balls, Chilli Sauce, Hamburger, Pizza Topping, Taco filling, Egg Rolls, Spaghettis, Lasagna Sauce, Frankfurters, Bologna, Sausages, Soups, Wheat Paps, Dehydrated Foods and many similar products.

These are the enzyme inactive soya flakes manufactured by using only highest quality soybean seed as the starting material. These are cleaned twice to remove all foreign material. After cleaning, the beans are conditioned, cracked, de-hulled and rolled into flakes. The flakes are treated to a solvent bath that extracts the oil. After highly efficient extraction, they are desolventised and toasted to obtain required NSI level. The desired consistency of the product is obtained through the Vibro grader.