SOY FLOUR
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Explanation
Enzyme active whole-fat soy flour, which is produced in our business : it is the ground state of soybeans shells are separated. All enzymes are active. Its fat is not separated, so it contains 18 percent fat and 36 percent protein. It is a type of soy flour that can be used in bread additives, especially because of the enzyme lipoxygenase. Due to the high rate of water removal it has, it does not impose an additional cost on the baker. Because of the 18% oil it contains, its shelf life is limited to 6 months. Packaging : 25Kg - 50Kg Sacks
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