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Roasted
Soy Grits, Full Fat are produced from cleaned, dry whole soybeans.
The process utilizes dry milling technology which involves roasting,
dehulling and milling into grits (any particle size requested). All
the oil has been left in the soybean, to provide the full functional
properties of soybeans.
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Course
Grits typically pass 45% through a US#10 screen, while 98% is
retained on a US#20 screen. |
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Fine Grits
typically pass 99% through a US#10 screen, while 95% is retained
on a US#25 screen. |
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APPLICATIONS |
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| Muffins,
breakfast bar, bread, nutritional cereal, granola. |
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USAGE |
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Replace
3 – 5% of the flour in baked goods.
As needed for functional benefits
in bars & granolas.
Formula Adjustments
Additional
1 kg of water is recommended for each 1 kg of soy
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BENEFITS |
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Good emulsifier in baked
goods
Adds texture to mouth feel
Good nutritional profile
Nice roasted, nutty flavor
Very consistant particle
size
Long shelf life
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TYPICAL ANALYSIS |
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| Protein |
| Fat |
| Moisture |
| Ash
|
| Lecithin
|
| PDI
|
| Total Dietary
Fiber |
|
|
38-40%
|
|
23%
(+/- 1%)
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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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11-13%
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| |
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MICROBIOLOGICAL
ANALYSIS |
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| Total Plate
Count |
| Coliform |
| Yeast &
Molds |
| 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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Up to 12 months when stored
in cool, dry conditions.
50 lb or 25 kg bags.
Non-GMO / Organic / Kosher
available
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Full Fat 
