Shreeadditives.com

SOYA FLOUR

Today's increasingly health conscious world looks for nutritional value even in readymade food. With its high grade vegetable protein, Soya Flour proves to be the right addition to your product.

USES

On one hand Soya Flour improves the nutritional quality, and on the other hand reduces costs. Made from A grade golden yellow soyabeans, Soya Flour enriches your product. It is used to advantage in bakery products like bread, biscuits, cakes, pastries and in noodles, snack foods, textured soya proteins, and pharmaceutical and other industrial products.

SPECIFICATION

MOISTURE	7.12%
PROTEIN (DB)	53.22%
TOTAL ASH	6.22%
ACID INSOLUBLE ASH	0.16%
FAT	0.98%
CRUDE FIBRE (DB)	2.66%
UREASE ACTIVITY	0.08
MESH SIZE	99.90% PASS THRO. 100 MESH

MICROBIOLOGICAL REPORT

BACTERIAL COUNT PER GM.	26000 CELLS
COLIFORM PER GM.	6 MPN
SALMONELLA	NEGATIVE
E.COLI	NEGATIVE

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