Full Fat Soya Flour - Enzyme Active & Inactive Forms | Natural Bleaching Agent, Improves Whiteness, Extends Shelf Life, Reduces Breakage, Enhances Moisture Absorption, Emulsifier

Full Fat Soya Flour is made from clean, sound, healthy soya beans by the process of cracking, dehulling, toasting & grinding. The coarser free particles are separated by air classification to get free flowing pale
yellow poder of high quality. IT IS TWO FORMS ENZYME ACTIVE & ENZYME IN - ACTIVE.
For Enzyme Active the special production process ratins the activity of natural enzyme lipoxygenase, used as bleaching agent 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. It extends shelf life & Oxidative stability. Act as an emulsifier. Enzyme In-Active can be used in Wafer Biscuits (Reduces Breakage), Cakes, Pastries, Cookies, Mixed Grain Bread (Improves moisture absorption, Freshness Longer), Baby Foods, Dietetic Soods, Soups, Sauces, Chocolate, Confectionery, Spreads and savories/Namkeen (Increase cripiness, reduce oil consumption in frying), Soup Thickener.