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Enzyme
Active Soy Grits are produced using all natural processes that leave
the oil, lecithin and other naturally occurring elements in the flour.
The whole soybeans are first cleaned to remove dirt, splits, and other
foreign material. The cleaned, whole soybeans are then cracked in
order to aspirate off the hulls. The product is left as large as possible
in order to restrict the amount of oxidation. |
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APPLICATIONS |
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For use as a base ingredient
for further processing of soyfoods, tempeh, mushroom supplement
base ingredient, soy sauce.
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USAGE |
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| Generally
used to replace whole soybeans in processed products. |
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BENEFITS |
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Dehulled
product reduces the amount of okara or waste products.
Custom size granulations are
available as requested.
Excellent source of protein
for mushroom supplement. |
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TYPICAL ANALYSIS |
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| Protein |
| Fat |
| Total Dietary
Fiber |
| Moisture
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| Ash
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| Lecithin
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| 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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9%
(+/- 1%)
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<6%
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>2%
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85
- 90
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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
max
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<50/gm
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<100/gm
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Negative
in 100gm
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SHELF LIFE |
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This product is enzyme active
so care should be given in handling and storage. A shelf life of
up to 6 months can be expected if maintained at a cool temperature
with low humidity in unopened bags.
50 lb or 25 kg bags.
Non-GMO / Organic / Kosher available |
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Full Fat 
