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Inactivated soy flour
Description: Soy beans (Glicine max) cleaned and selected, processed in heat treatment to inactivate antinutritional factors and eliminate possible pathogens and contaminants, stripped and micronized with a very fine grain size, with an average diameter of 120 mesh (approximately 130 µm). It presents a powdery, fine, dry and cream-colored characteristic. With a high content of ether extract, 100% natural, free of lactose and gluten, among other factors, it is suitable for inclusion in balanced diets.
Applications: Its applications vary as a body agent, protein ingredient, fat substitute, emulsifier, source of essential amino acids mainly lysine.
Use: Indicated for mixtures such as shakes, protein, energy supplements, thin masses, among others.
Differential: It has solubility in cold water and can be used as an improving ingredient in bread doughs such as frozen breads.
Package weight: 20 kg (plastic bags)
Validity: 12 months.
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Active soy flour
Description: Soy beans (Glicine max) treated with heat to eliminate possible pathogens and contaminants, stripped and micronized, maintaining a greater solubility of the protein due to the conditions of its processing. It presents a powdery, fine, dry and cream-colored characteristic.
Applications: Its main application is in baking, improving the freezing conditions of the dough when there is a need.
Use: Mixed with common or whole wheat flour in the preparation of pasta.
Differential: Product with high water absorption capacity, resulting in products without defects after processing.
Package weight: 20 kg (plastic bags)
Validity: 12 months.
