Specifications: Micronized active soy flour - description: Beige fine powder. - granulometry: 50,90, & 120 microns - trypsine inhibitors: Active. All the enzymatic content is intact - presentation: Bags of 25 KG. - product useful life: 12 months - uses: Flour/grinding Mould bread French bread English bread Tarts and pastry - amount of product used: The amount is calculated differently according to what product is being made and how significant are the desired effects. Soy flour replaces regular flour in a 1:1 mass ratio (by adding 2 KG of soy flour to the mix you should remove 2 KG of regular flour). - recommended dosage:0,5% to 1% -active soy flour is a completely natural product due to the fact that it is a primary product and it is not a product of soy-oil, where it is common to find toxic solvent residues. - features and advantages of active soy flour: - it is free of gluten. - it has practically no starch. - it has lipoxidase, which has a bleaching effect on the doe. With 90 % of dispersible protein, it has high enzymatic activity and it is used as a bleaching agent or to get a more uniform color. - because of having a protein content of 43% it increases the protein content of the final product. - it has a greater capacity to absorb water which increases the efficiency of all baked products. It absorbs 2 parts of water for every part of wholefatted soy flour. - this water absorption helps the final produce stay fresh longer. - soy proteins has excellent properties as emulsifier, helping any added fat to be incorporated into the dough and making it easier to take off the mould the final produce. - thanks to a greater amount of lysine and valine, it can compensate an aminoacid deficit in cereals. - economic advantages of active soy flour: - it increases efficiency and storage life of the final produce. - partially replaces egg and milk. - partially or fully replaces emulsifiers and moisture retainers. - partially or fully replaces enzymes added for technological purposes. - its enzyme content makes the dough easier to handle and helps yeast to raise more rapidly. - advantages of using active soy flour in the grinding sector: - replaces gluten, with soy protein. - complement in bread premixes. - bleaching effect. - improves elasticity and tenacity by increasing p values and lowering l values. - moisture retaining. - replaces emulsifier additives.