Full Fat Soya Flour - Untoasted
Full Fat Soya Flour - Untoasted
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-active 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, dehulled and ground to the desired fineness through ACM.
Ingredients
Non-GMO Soybean Seed
Product Specifications
| Parameter | Specification | Analysis Procedure |
|---|---|---|
| Physical Properties | ||
| Appearance | Fine, uniform, lump-free powder | Visual comparison |
| Colour | White to light cream | 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) | 1.8–2.0 | 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 bakery products, including white pan breads, pizza, pastries, hamburger buns and hotdog buns
- 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
