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Enzyme Active Soy Flour, Low
Fiber, Full Fat is produced using all natural processes while leaving
the oil, lecithin and other naturally occurring elements still in
the flour. The whole soybeans are first cleaned, then cracked
in order to aspirate off the hulls. The remaining product is milled
into a fine powder (US #100 mesh screen/147 microns).
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APPLICATIONS |
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For
use in white pan breads, pizza dough, hamburger & hot dog buns,
and pastries requiring a light crumb color. |
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USAGE |
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0.5%
soy flour basis wheat; may be used in either sponge and dough or straight
method.
Formula Adjustment
Additional 1 kg of water is
recommended for each 1 kg of soy flour.
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BENEFITS |
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Bromate replacer
Cleans up label
All natural product, no chemicals
added
Very light crumb produced
Natural emulsifier
Extends shelf life
Increases tolerance times
Produces good bread volume
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TYPICAL ANALYSIS |
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| Protein |
| Fat |
| Moisture |
| Ash
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| Lecithin
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| Total Dietary
Fiber |
| PDI (Protein
Dispersability Index) |
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39% (+/-1%)
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22% (+/-
1%)
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9% (+/-
1%)
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<6%
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>2%
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11-13%
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85-90
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MICROBIOLOGICAL
ANALYSIS |
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| Total Plate
Count |
| Coliform |
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Yeast & Molds
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| Salmonella
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100,000/gm
max
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<3
mpn/gm
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<500/gm
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Negative
in 100gm
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SHELF LIFE |
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The product is enzyme active
so care should be taken in handling and storage.
A shelf life of up to 6 months
can be expected if maintained at a cool temperature with low humidity.
Packed in 50 1b or 25 kg bags.
Non-GMO / Organic / Kosher available
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Low Fiber, Full Fat