Active Soy Flour,Argentina Argensoja price supplier

    Micronized active soy flour
    
    
    
    - description:
    
    Beige fine powder.
    
    - granulometry:
    
    50,90, & 120 microns
    
    - trypsine inhibitors:
    
    Active. All the enzymatic content is intact
    
    
    
    - presentation:
    
    Bags of 25 KG.
    
    - product useful life:
    
    12 months
    
    - uses:
    
    Flour/grinding
    
    Mould bread
    
    French bread
    
    English bread
    
    Tarts and pastry
    
    
    
    - amount of product used: The amount is calculated differently according to what product is being made and how significant are the desired effects. soy flour replaces regular flour in a 1:1 mass ratio (by adding 2 KG of soy flour to the mix you should remove 2 KG of regular flour).
    
    
    
    - recommended dosage:0,5% to 1%
    
    -active soy flour is a completely natural product due to the fact that it is a primary product and it is not a product of soy-oil, where it is common to find toxic solvent residues.
    
    
    
    - features and advantages of active soy flour:
    
    - it is free of gluten.
    
    - it has practically no starch.
    
    - it has lipoxidase, which has a bleaching effect on the doe. With 90 % of dispersible protein, it has high enzymatic activity and it is used as a bleaching agent or to get a more uniform color.
    
    - because of having a protein content of 43% it increases the protein content of the final product.
    
    - it has a greater capacity to absorb water which increases the efficiency of all baked products. It absorbs 2 parts of water for every part of wholefatted soy flour.
    
    - this water absorption helps the final produce stay fresh longer.
    
    - soy proteins has excellent properties as Emulsifier, helping any added fat to be incorporated into the dough and making it easier to take off the mould the final produce.
    
    - thanks to a greater amount of lysine and valine, it can compensate an aminoacid deficit in cereals.
    
    
    
    - economic advantages of active soy flour:
    
    - it increases efficiency and storage life of the final produce.
    
    - partially replaces egg and milk.
    
    - partially or fully replaces emulsifiers and moisture retainers.
    
    - partially or fully replaces enzymes added for technological purposes.
    
    - its enzyme content makes the dough easier to handle and helps yeast to raise more rapidly.
    
    
    
    - advantages of using active soy flour in the grinding sector:
    
    - replaces gluten, with soy protein.
    
    - complement in bread premixes.
    
    - bleaching effect.
    
    - improves elasticity and tenacity by increasing "p" values and lowering "l" values.
    
    - moisture retaining.
    
    - replaces emulsifier additives.