Full Fat Soya Flour - Toasted
Full Fat Soya Flour - Toasted
Enzyme-active full fat soya flour manufactured from high-quality Non-GMO soybean seeds. The beans are cleaned, conditioned, cracked, dehulled and ground to the desired fineness through ACM.
Product Description
It is the enzyme-inactive full fat soya flour manufactured using only the highest-quality Non-GMO soybean seed as the starting material. The seeds are cleaned to remove foreign material. After cleaning, the beans are conditioned, cracked and dehulled. The dehulled beans are conditioned in a cooker and flaked. These flakes are toasted in a toaster and then ground through ACM.
Ingredients
Non-GMO Soybean Seed
Product Specifications
| Parameter | Specification | Analysis Procedure |
|---|---|---|
| Physical Properties | ||
| Appearance | Fine, uniform, lump-free powder | Visual comparison |
| Colour | Pale yellow to light tan | Visual comparison |
| Odour | Free from rancid and objectionable odour, and any added colour and flavour | Organoleptic |
| Texture | Homogeneous | Visual comparison |
| Taste & Flavour | Pleasant | Organoleptic |
| Size | Minimum 80% of the material, 60# | Screen analysis |
| Typical Analysis | ||
| Moisture, % w/w, Max. | 9 | ABT-CPD/QA/WI/07 |
| Protein, % w/w, Min. | 38 | ABT-CPD/QA/WI/08 |
| Fat, % w/w, Max. | 18 | ABT-CPD/QA/WI/09 |
| Crude Fiber, % w/w, Max. | 5 | ABT-CPD/QA/WI/10 |
| Total Ash, % w/w, Max. | 7.2 | ABT-CPD/WI/QA/11 |
| AIA, % w/w, Max. | 0.1 | ABT-CPD/WI/QA/12 |
| Urease Activity (pH unit difference) | 0.05–0.2 | ABT-CPD/WI/QA/14 |
| Microbiological Analysis | ||
| Total Plate Count, CFU/g, Max. | 50,000 | ABT-CPD/QA/WI/33A |
| E-Coli, CFU/g, Max. | Absent | ABT-CPD/QA/WI/33B |
| Salmonella & Shigella, CFU/25g, Max. | Absent | ABT-CPD/QA/WI/33C |
Storage, Packaging & Applications
Shelf Life & Storage
Shelf life: Best before 6 months from the Manufacturing Date (MFD).
Store in a cool (ambient), clean, infestation-free, dry, ventilated and covered place.
Packaging
SKU: 25 kg and 50 kg.
Primary packing: Food-grade LLDPE liner.
Secondary packing: HDPE bags.
Uses
- Protein fortification in foods such as cake donuts, sweet goods, waffles, Danish dough, sponge cake, pancakes, dry mixes, confections, health foods, muffins, nutritional cereals, breakfast bars, granola and breads
- Weaning foods, sausages and extruded products
- Soya-based dairy products such as tofu, soy dips, soy cheese, soy milk, soy yogurt and soy salad dressings
