Full Fat Enzyme Active Soya Flour

Non-GMO enzyme-active full fat soya flour (untoasted) is carefully processed from high-quality soybean seeds through a controlled sequence of cleaning, conditioning, de-stoning, cracking, dehulling, flaking, and grinding. The production process ensures the retention of vital enzymes like lipoxygenases, maintaining the flour’s superior functionality and quality through strict monitoring at every stage, from seed selection to final milling.

Product Specifications:

• Protein: Minimum 38%

• Fat: Minimum 18%

• Fiber: Maximum 3.5%

• Moisture: Maximum 8%

• Sand/Silica: Maximum 0.3%

Applications of Full Fat Soya Flour (Enzyme Active):

• Bakery Industry: Enhances texture, water absorption, and elasticity in breads, biscuits, cakes, and other baked goods

• Ready Flour Mixes & Baking Improvers: Used in premixes and enhancers for improved dough conditioning and fermentation

• Nutritional & Functional Foods: Key ingredient in protein-rich diet foods, baby food formulations, and fortified meal replacements

• Soya Milk & Dairy Alternatives: Essential for soya milk production, improving consistency and nutritional value in non-dairy products

• Meat & Plant-Based Protein Products: Acts as a functional binder and protein source in meat analogs, patties, and meat extenders

• Extruded Snack Foods: Used in high-protein snacks, breakfast cereals, and energy bars

• Confectionery & Dessert Applications: Enhances mouthfeel and texture in chocolates, ice creams, and protein-enriched desserts

Shelf Life: 9 months from the date of manufacture.