Organic Soya Flour

Organic Soya Flour

Toasted - Food Grade is obtained from Indian NON GMO clean, healthy golden yellow Soyabean seeds by the process of dehulling, flaking, extracting, desolventizing toasting and grinding in a pneumatic mill to requisite particle size to get a fine powder of creamish yellow color.
Defatted Soya Flour Toasted - Food Grade is a high protein, low in fat product, maintains the balance of Essential amino acid in the body which is required for the development of muscle, connective tissue & enzymes and are the simplest form of soya protein. The protein content of the flakes is approximately 50% much higher than the other grains. The soya flour contains high quality protein which is an excellent source of iron, calcium B-vitamins. The only nutritive functional protein which is fully fat proof. Nutritional soya flour is an excellent compliment to lysine limited cereal protein with other essential minerals, vitamins and this is indicated by its use in fortification of cereals to form composite flours, as a replacement for non fat milk, solids in bakery products all purpose food blends. .By heating soybeans with varying degrees of heat the antineutrients are inactivated achieving full release of nutrients. There is no evidence that soy protein or soya products possess any allergic property as present in other proteins.

Protein

  • Crude Fiber
  • Moisture
  • Fat
  • Ash
  • Sand Silica
  • Ureas Act
  • Particle Size
  • PDI

52% Min

  • 3.5% Max
  • 08% Max
  • 1.2% Max
  • 6 to 6.5% Max
  • 0.3% Max
  • 0.05 to 0.25 Mgn/Gm Min
  • 80 to 200 Mesh
  • 20 to 35%

Soya defatted flour (toasted)

PRODUCTS

  • Baked Goods


  • Cookies


  • In fortification of Cereals, Snack foods.



  • Antibiotics


  • Baby Food

USAGE

  • 5%- 10 %


  • 10 - 15%



  • 5 - 25%


  •  


  • 5 - 15 %

ADVANTAGE

  • Improvement of crumb body crust color toasting -characteristics. Increasing the protein content of baked goods.
  • Improves machining produces a cookie with crisp bite. Raising the protein content quality of cookies. Reduce the moisture of the finished piece to a low level to give it a long shelf life.
  • Improves Protein Content of Processed food, biscuits, Bakery ingredients, Prepared mixes, Hypo allergic milk, Candy products, Special diet foods & Alimentary pastes.
  • As a base material for fermentation for making antibiotics. As a Nutrient for bacteria culture.
  • Improves structure & Protein Enhancement.

 

  • TOTAL PLATE COUNT
  • Coli forms/g
  • E. Coli/g
  • Yeast & Moulds/g
  • Salmonella/25g

MICROBIAL ANALYSIS

  • 50,000
  • 10 Max
  • Nil
  • 100 Max
  • Absent

 

  • IS : SP : 18 (PART I) 1980
  • IS : SP : 18 (PART I) 1980
  • IS : SP : 18 (PART I) 1980
  • IS : SP : 18 (PART I) 1980
  • IS : SP : 18 (PART I) 1980

 

  • Lysine
  • Methionine
  • Cystine
  • Threonine
  • Leucine
  • Isoleucine

AMINO ACIDS

  • 6.4
  • 1.4
  • 1.6
  • 4.2
  • 8.0
  • 4.9

(GM/100GM PROTEINS)

  • Phenylalanine
  • Tyrosine
  • Tryptophane
  • Histidine
  • Valine
  •  

 

  • 5.3
  • 3.9
  • 1.2
  • 2.7
  • 5.3
  •  

 

  • Calories from Fat (Cal)
  • Calories from Saturated Fat
  • Saturated Fat (g)
  • Total Fat (gm)
  • Poly & Mono Unsaturated (gm)
  • Cholesterol (mg)
  • Sodium (mg)
  • Potassium (mg)
  • Total Carbohydrates (gm)
  • Dietary Fibre (gm)
  • Soluble Fibre (gm)
  • Insoluble Fibre (gm)
  • Sugar (gm)
  • Sugar Alcohols (gm)
  • Other Carbohydrates (gm)
  • Protein (gm) (Nx6.25)
  • Copper (mg)
  • Iodine (mcg)

TYPICAL NUTRITIONAL

  • 7.2
  • 1.1
  • 0.1
  • 0.8
  • 0.7
  • 0.0
  • 30.0
  • 2500.0
  • 33.3
  • 14.0
  • 1.3
  • 12.7
  • 7.8
  • 0.0
  • 11.5
  • 53.0
  • 1.5
  • 25.0

ANALYSIS (PER 100GM

  • Vitamin A
  • Vitamin C (mg)
  • Calcium (mg)
  • Iron (mg)
  • Folic Acid (mg)
  • Biotin (mg)
  • Vitamin E
  • Vitamin D
  • Thiamine (mg)
  • Riboflavin (mg)
  • Niacin (mg)
  • Vitamin B6 (mg)
  • Vitamin B12 (mcg)
  • Pantothenic Acid (mg)
  • Phosphorus (mg)
  • Magnesium (mg)
  • Zinc (mg)

OF PRODUCT)

  • 0.0
  • 0.0
  • 270.0
  • 10.0
  • 0.3
  • 0.1
  • 0.0
  • 0.0
  • 1.0
  • 0.4
  • 1.8
  • 0.8
  • 0.0
  • 1.5
  • 730.0
  • 300.0
  • 5.0

Packing: 25/ 50 Kg H.D.P.E Bags

Shelf Life: One year from the date of manufacturing

Application

Used in manufacturing of Processed Food Stuffs, Baked Goods, Cookies, In Fortification of Cereals, Snack Foods, Dietetic Foods, Baby Foods, Imparts functional characteristics like emulsification, thickening, dispersibility & water binding. Readily Wettable.

  • Gauri Agrotech India's leading manufacturer of value added Non-GMO Soya products....
  • The wide product range of Gauri‚Äôs Soya goes to various industries. . . . . . . . . . . . .              
  • Gauri Agrotech offering quality soya products with rich nutritional content. . . . . . . . . . . . .