Product Profile of Enzyme Active Soya Flour

Sakthi Sugars Limited manufactures Enzyme Active Soya Flour. Sakthi Sugars Limited offers various types of soya chunks, tvp minced, hypro soya flakes, weaning food, soya refined oil, lecithin etc. Enzyme Active Soya Flour is used in the commercial production of white breads and used as raw material for production of texturised Vegetable Protein, protein concentrate and protein isolates. Enzyme Active Soya Flour is also used as a crumb whitener and to increase loaf volume and improve texture in the white bread, cakes, pasta, buns and rolls and also suited in pharmaceutical industry.

Enzyme Active Soya Flour has the following technical specifications:

• Colour: White to Light Cream

• Odour: Fresh, Typical of the Product

• Taste: Bland and free of bean and burned taste

• Texture: Homogeneous, free from extraneous matter artificial coloring and flavouring hazards.

• Bulk Density:0.45 - 0.55 gm / cc

• Screen Analysis: 90% passing through 200# BSS

• Moisture:[Max] 8.0%

• Fat:[Max] 1.5%

• Protien [ Nx6.25 ]:[Min] 52%

• Ash:[Max] 6.5%

• Sand & Silica: [Max] 0.3%

• Fiber:[Max] 4.0%

• PDI:[Min] 70%

• Metabolic Energy Value:340 K.Cal / 100 gm