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Low
Fat Soy Flour, Low Fiber is produced purely from cleaned, dry, whole
soybeans. Using an all natural, dry process without the use of chemicals
or moisture, the flour is made from whole, cleaned, clear hilum soybeans.
The soybeans are cracked in order to aspirate off the hulls before being
cooked and then removing the oil. The low fat product is then ground
into a fine flour (US #100 mesh screen / 147 microns).
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TYPICAL ANALYSIS |
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| Protein
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| Fat
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| Crude Fiber |
| Moisture
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| Ash
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| Lecithin
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Regular
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High
PDI (60-80)
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46% (+/-1%)
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>44%
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8%
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10.5%
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3.5%
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3.5%
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<10%
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<10%
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5.3%
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5.3%
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>0.2%
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>0.2%
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MICROBIOLOGICAL
ANALYSIS |
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| Total Plate
Count |
| Coliform |
| Yeast and
Molds |
| Salmonella
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<100,000/gm
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<50/gm
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<100/gm
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Negative
in 100 gm
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SHELF LIFE |
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Up to 12 months when stored in cool, dry conditions.
50 1b or 25 kg bags.
Non-GMO / Organic / Kosher available
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Low Fat, Low Fiber 