SOY FLOUR - ROASTED

High Fiber, Full Fat


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.

   
APPLICATIONS

Pancakes, muffins, waffles, breads.

   
USAGE

  • 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.

  • BENEFITS

     

  • Adds fiber
  • Natural emulsifier
  • Extended shelf life
  • Increased moisture retention
  • Griddle release
  • Nutrition benefits
  • Pleasant, mild flavor
  •    
    TYPICAL ANALYSIS

     

    Protein
    Fat
    Moisture
    Ash
    Lecithin
    PDI
    38-40%
    23% (+/- 1%)
    8% (+/- 1%)
    <5%
    >2%
    20-30
       
    MICROBIOLOGICAL
        ANALYSIS
    Total Plate Count
    Coliform

    Yeast and Molds

    Salmonella
    <50,000/gm
    <20/gm

    <10/gm

    Negative in 100gm
    SHELF LIFE

     

    12 months minimum when stored in cool, dry conditions.
    50 1b or 25 kg bags.

    Non-GMO / Organic / Kosher available
     


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