APPLICATION

The soya flour is used in the fabrication process of white bread, pizza pastry, hamburger, bread roll and different pastries which need a soft and white bread.

PRESENTATION

Packaging: in polypropylene bags of 50 kg or 25 kg.

USES

We recommend the addition of on kilogram of water for every soya’s flour kilogram

BENEFICES

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  Do not need bromate

  
  


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  Natural Product

  
  


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  Produce a good volume of bread

  
  


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  Possess a long shelf life.

  
  

PHYSICOCHEMICAL CHARACTERISTICS

Protein 39% (1%)

Lipid 22% (1%)

Moisture 9% (1%)

Residues <6%

Lectine >2%

Total of alimentary fibers 11-13%

PDI (Protein Dispersability Index) 85-90

MICROBIOLOGICAL ANALYSIS

Total Plate Count 100,000/gm max

Coliform <3 mpn/gm

Yeast and mold <500/gm

Salmonella Free

SHELF LIFE AND PACKAGING

The product has to be manipulated carefully. Its shelf life can reach 6 months after the day of production if it is maintained in a fresh and dry place.