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Roasted
Soy Flour, Low Fiber, Full Fat is produced purely from cleaned, dry, whole soybeans.
No additives of any kind have been added during processing. The process
utilizes dry milling technology which involves roasting, dehulling and
grinding to a fine flour (US #100 mesh screen/147 microns). All the oil
has been left in the flour, to provide the full functional properties
of soybeans. |
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APPLICATIONS |
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Cake
donuts, danish doughs,
dry mixes, sweet
goods, sponge cakes,
confections, waffles,
pancakes and
health food. |
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USAGE |
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3
– 5% of the flour in baked goods
Formula Adjustments
Additional
water is recommended as required by dough
Replace 25-50% of milk solids
Replace
25-50% of eggs
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BENEFITS |
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Reduces cost of fat in any
recipe
Additional
water added saves money
Natural
emulsifier
Improved
crumb quality
Extended
shelf life
Increased
moisture retention
Decreased
fat absorption during frying
Griddle
release
Pleasant,
mild flavor
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TYPICAL ANALYSIS |
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| Protein
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| Fat
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| Total Dietary
Fiber |
| Moisture |
| Ash
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| Lecithin |
| Protein Dispersibility Index |
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38-40%
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23% (+/-
1%)
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11 -
13%
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8% (+/-
1%)
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<6%
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>2%
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20 - 30
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MICROBIOLOGICAL
ANALYSIS |
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| Total Plate
Count |
| Coliform |
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Yeast and Molds
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| Salmonella |
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<50,000/gm
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<20/gm
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<10/gm
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Negative
in 20gm
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SHELF LIFE |
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12
months minimum when stored in cool, dry conditions.
50 1b or 25 kg bags.
Non-GMO / Organic / Kosher available
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Low Fiber, Full Fat 