Organic Full Fat Untoasted Soya Flour

Description

It is widely used in water Biscuits, Cakes, Pastries, Mixed Grain Breads, Baby Foods, Dietetic Foods, Soups, Sauces, Chocolate, Confectionery, Spreads and Savouries, Soup thickener.
In Wafer Biscuits it reduces Breakage and in Cakes / Pastries / Cookies Ensures easy Mould Release.
In Grain Breads it Improves Moisture Retention. Mixing of Ingredients & Oxidative Stability, Retains Freshness Longer. Baby & Dietetic Foods: Improves Water absorption, reduces Cost of Formulation by reducing milk, egg & fat components, Enriches nutrients like vitamin E, Choline etc.
Soup/Sauces: Improves Moisture Absorption, Yield, Oxidative Stability, Reduces Cost, Extends Shelf life, Binds Water and Fat.
In Chocolate & Confectionery it saves Cocoa Butter up to 1.5% & Milk Powder up to 3% lowers the Viscosity of Premix.
Spreads: Softens the taste, Reduces milk powder in formula. In Savoury it Increases Crispness, Increase Shelf life and Reduces Oil Consumption.

Specifications

Organic Full Fat Untoasted Soya Flour

Specification Data Sheet

 

PHYSICAL SPECIFICATIONS

 

  • APPEARANCE                    : Semi Liquid
  • COLOUR                        : Light Yellow to Golden Yellow
  • TASTE                      : Bland and free of beany and burned taste
  • ODOUR                    : Fresh, Typical of the product
  • TEXTURE               : Homogenous, free from extraneous matter, artifical Colouring and flavouring hazards
  • SCREEN ANALYSIS             : 95% passing through 80, 100 ASTM Mesh

 
TYPICAL ANALYSIS
 

  • MOISTURE                     : 10.00% Max
  • PROTEIN (N X 6.5)                         : 38.00% Max
  • ASH                      : 6.50% Max
  • CRUDE FIBER                   : 3.50% Max
  • ACID INSOLUBLE ASH             : 0.30 Max
  • FAT             : 18.00% Max
  • NITROGEN SOLUBLE INDEX          : 60% MIN
  • PROTEIN DISPERSIBILITY INDEX            : 65% MIN

 
 
MICROBIOLOGICAL SPECIFICATION
 

  • TOTAL BACTERIAL COUNT  : 50000 / gm MAX.
  • COLIFORMS CFU / GM                        : (Max) 10 / gm
  • SALMONELLAE                      : NIL
  • ECOLI : NIL
  • YEAST & MOULD : < 100 / GMS

 
ENZYME ACTIVITY
 

  • UREASE ACTIVITY  : (Max) 1.90 mg / N2 / gm / min at 30°C 0.3 difference in PH Scale

 
MSDS Availabe on Request
 
We believe the above information to be correct but we do not present it as all inclusive and as such should be used as a guide. SHREENIDHI OILS & FOODS INGREDIENTS PVT LTD. shall not be held responsible for any damage or injury resulting from contact with the above.

 

For Shreenidhi Oils & Foods Ingredients Pvt Ltd.

 

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