Full Fat Soya Flour Enzyme In-Active

We manufacture high quality Enzyme In-Active Full Fat Soya Flour for our clients. The raw materials we provide are clean, sound, healthy Non GMO Soya beans. They are cracked, de hulled, toasted, grinded and dry extrusioned to finally get a free flowing pale yellow powder. We guarantee quality and hygienic packaging across India.

Specifications and Microbial Analysis of Enzyme In-Active Full Fat Soya Flour

Protein (N X 6.25)38-41%
Moisture8% (Max)
Fat18-20% (Max)
Crude Fiber2.50-3.50% (Max)
Dietary Fiber15.30% (Max)
Sand & Silica0.30% (Max)
Urease Activity \Min at 30°C0.05-020 Mgn/g
Particle Size (90% PassThrough)60-80 Mesh
Total Carbohydrate20-25 %
P.D.I.80% (Min)
Total Plate Count / g50,000
Coliforms / g10 (Max)
E. Coli. /gNIL
Yeast & Moulds /g100 (Max)
Salmonella / 25 gNIL

Application of Enzyme In-Active Full Fat Soya Flour

• It is used in wafer biscuits to reduce breakage.
• It is used in cakes, pastries, cookies, mixed grain breads to maintain the moisture and freshness for long.
• It increases crispiness and reduces oil consumption while frying namkeen and other savories.
• It improves water absorption and reduces cost of milk, egg and fat components by adding Vitamin –E, Choline, Isoflavones value in food.
• It increases shelf life of the food components and improves the quality of food.
• It is also uses as soup thickener.

Third Party Inspection

Pre-shipment Inspection Service is the 3rd Party Inspection available with us. SGS or equivalent at seller cost at port of loading.