FullFat Soya Flour :: Soya Flour, Soya Flakes, Soya Lecithin, Soya Hulls, Refined Soyabean Oil, Soja Graine Entiere, Soja Integrale, Soja Integral, Vollfett Sojabohnen, Volvet Sojabonen, Tam Yagli Soya

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 30°C	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