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Roasted Soy Flour, High Fiber,
Full Fat is produced from cleaned, dry whole soybeans. The process
utilizes dry milling technology which involves roasting 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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Pancakes, muffins, waffles,
breads.
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USAGE |
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3 - 5% of the flour in baked
goods
Replaces
25-50% of milk solids
Replaces
25-50% of eggs
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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Adds fiber
Natural emulsifier
Extended shelf life
Increased moisture retention
Griddle release
Nutrition benefits
Pleasant, mild flavor
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TYPICAL ANALYSIS |
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| Protein
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| Fat
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| Moisture |
| Ash
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| Lecithin |
| PDI |
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38-40%
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23%
(+/- 1%)
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8%
(+/- 1%)
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<5%
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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 100gm
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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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High Fiber, Full Fat 
