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Soy Flour
Soy Flour is rich in protein and fiber, non-GMO and ideal for the food and feed industry. Give your products higher nutritional value and unique properties by choosing Soy Flour.
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Technical aspects
Soy Flour is a fine powder with a creamy or light yellow color. During the manufacturing process, non-GMO soybeans are thoroughly cleaned and then turned into flakes from which the oil is extracted using a solvent. Soy Flour is produced by grinding the resulting soy flakes.
Soy Flour has a high nutritional value and is rich in proteins, fiber, iron and calcium. It also has functional properties – it can be a binder, has the ability to absorb water, which improves the elasticity and viscosity of products. At the same time it can affect the crispness of baked goods, because it does not contain gluten.
Soy Flour offered by Foodcom S.A. is defatted and contains 50-52% protein. The soybeans from which Soy Flour from Foodcom S.A. is made are non-GMO.
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Storage period
The storage period of Soy Flour is 12 months. The product should be stored in a dry and cool place.
Packaging
Foodcom S.A. offers non-GMO Soy Flour in 25 kg or 50 kg packages.
Application
Soy Flour is used in the food industry, where it is added to meat products such as sausages and hamburgers to increase protein and moisture content. It is also widely used in the production of baked goods, pasta, breakfast cereals and prepared meals, where it serves as both a thickener and emulsifier. Due to its ability to bind water, Soy Flour is also used as an egg substitute in vegan products.
Soy Flour and its derivatives are among the most popular ingredients in animal feed. It is a rich source of plant-based protein and provides essential amino acids for livestock. In addition, Soy Flour can be used to make milk substitutes for calves.
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