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Ambuja Fullfat Soya Flour(Enzyme In-Active)
 
INTRODUCTION

Ambuja Full Fat Soya Flour (Enzyme In-Active) is made from clean, sound, 
healthy soya beans by the process of cracking, dehulling, toasting and grinding. 
The coarser free particles are separated by air classification to get a free flowing
pale yellow powder of high quality.
 

APPLICATIONS

Ambuja Full Fat Soya Flour (Enzyme In-Active) can be used in Wafer Biscuits
(Reduces Breakage), Cakes, Pastries, Cookies, Mixed Grain Breads (Improves-
-moisture absorption,Freshness Longer), Baby Foods, Dietetic Foods, Soups, 
Sauces, Chocolate, Confectionery, Spreads and savories/Namkeen (Increses-
-cripiness, reduces oil consumption in frying), Soup Thickener.

 
Ambuja Full Fat Soya Flour (Enzyme In-Active) Typical Specification

Parameters

Specifications

Protein (N X 6.25)

38-41%

Moisture

06-07% Max

Fat

18-20% Max

Ash

6.00%

Crude Fiber

2.50-3.50%Max

Dietary Fiber

15.30%Max

Sand & Silica

0.30%Max

Urease Activity \Min at 30C

0.05-020 Mgn/g

Particle Size (90% PassThrough)

20 25 Mesh
Total Carbohydrate 20-25 %
P.D.I. 80% Min
Calories 385
Microbial Analysis
Total Plate Count / g 50,000
Coliforms / g 10 Max
E. Coli. /g Nil
Yeast & Moulds /g 100 Max
Salmonella / 25 g Absent
 
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