Defatted Soya Flour (Toasted  and Untoasted)

Is obtained from Soya Bean seeds by the process of cleaning, cracking, soy cotyledon, full fat flakes, solvent extraction, solvent removal, defatted flakes and finally grinding takes place which forms Soy flour to requisite particle size to get a fine powder with creamy yellow color.Non GMO De-fatted Soy Flour (Toasted & Un-toasted) is a high protein and low fat product.

Soya Flour is known for its great nutritional values. It contains high protein & is usually mixed with whole grains flours in many recipes it is also used in home cooking for a delicious to get soya in diet. 

Health Benefits 

• Soy flour is extremely rich in high quality protein and is an excellent source of Fatty acids, magnesium, fiber, folic acid, iron, calcium, lecithin, thiamin, riboflavin & protein.
• Inclusion of isoflavones reduces the risk of certain cancers, improves bone health, It also helps in lowering cholesterol level and heart diseases.

 Uses:

Defatted Soya Flour is used in manufacturing of textured Soya protein (Soya chunks/Soya granules), cakes, bakery goods, pasta, soups, sauces & gravies, in fortification of cereals, sweet goods (dough nut), fried pie / pasta, adhesive glue, and dal (lentils) analogue, impart functional characteristics like emulsification & stabilizing high water absorption.

Quality attributes:

• High shelf life
• Hygienic packaging
• Rich in protein and fiber
• Adulteration free

Protein

52% Min.

Fat Content

1.00% Max.

Crude Fiber

3.25% Max.

Moisture

9% Max.

Total Ash

6.50% Max.

Acid Insoluble Ash

0.30% Max.

Urease Activity

0.2% Max.

Physical Form

Powder

Colour

Cream to Light Yellow

Smell & Taste

Typically Soya

Density

0.65 gm/cc

Sieve Analysis

95% Pass Through 100 Mesh ( ASTM)

Total Plate Count

< 50000 Cells/gm

Coliform

< 10/gm.

E-Coli

Nil

Salmonella

Nil/25 gm

Yeast & Mould

< 100 Cells/gm