Ambuja Full Fat Soya Flour (Enzyme Active) is made from clean, sound, healthy soya beans by the process of cracking, dehulling, toasting and grinding. The coarser free particles are separated by air classification to get a free flowing pale yellow powder of high quality.


APPLICATIONS:

The special production process retains the activity of natural enzyme
lipoxygenase, used as bleaching agents for Bread, which bleaches the wheat
flour pigments to improve whiteness of Bread. Addition into flour Mixes,
baking improvers, help in lightening the colour of finished products. And also
used Toast Rolls, Food Mixes, Nutrition Food and Baby Food it increases
protein value, improve mixing tolerance. Extends shelf life & Oxidative
Stability. Act as an emulsifier.


Ambuja Full Fat Soya Flour (Enzyme Active) Typical Specification


Parameters


Specifications:

Protein (N X 6.25): 38-41%
Moisture: 8%Max
Fat: 18-20% Max
Ash: 6.00%
Crude Fiber: 2.50-3.50%Max
Dietary Fiber: 15.30%Max
Sand & Silica: 0.30%Max
Urease Activity \Min at 30C :2.00-2.20 Mgn/g
Particle Size (90% PassThrough): 60-80 Mesh
Total Carbohydrate: 20-25 %
P.D.I. 80% Min
Calories 385
Microbial Analysis
Total Plate Count / g 50,000
Coliforms / g 10 Max
E. Coli. /g Nil
Yeast & Moulds /g 100 Max
Salmonella / 25 g Absent

You can contact us if you want to order this product.