Full fat soya flour - Biopro 30,Serbia Biopro 30 price supplier

Fully fat moderately toasted soft soybean powder (Biopro 30)   is manufactured of exclusevly NON-GMO, healthy, hulled soybean, by a special hydrothermal treatment within which oil is not extracted out. Hydrothermal treatment of soybean provides a product of high nutritious and biological value with deactivated anti nutritious factors without the usage of chemical reagents by which usability of Proteins is improved. Besides, natural ratio of high value proteins, soybean oil, lecithin, minerals, and vitamins soluble in fats remains uninterrupted.

  Biopro 30  is important due to its functional characteristics: emulsification, stabilization and retaining of water, prevention of rancidness of fats- due to naturally high content of tocopherol. By the use of Biopro 30 powder nutritious value is increased, organolephtic characteristics are improved, as well as sustainability of final product. In bakery industry, it is used in quantities from 15-20%, computed at quantity of wheat powder depending on designing of a product for a purpose (high protein bread, bread for diabetics, etc.).

  By adding Biopro 30 to bread economy is improved, due to use of greater quantity of water while forming dough, improvement of nutritious value, quality and color of crust. In conditors industry it is used as an addition for improving nutritious value and quality of conditor products, in quantities of up to 10 %. The usage of Bio pro 30 lessens consumption of eggs and fats, improves distribution of fats and sugar.

 

Chemical composition:  

Protein   min. 38%;  Fat min. 18%;  Moisture  max. 8%;  Ash max. 5,5% ; Fiber max. 4,5%        

 

The Usage:  Biopro 30 is used in confectionary and meat industry, for baking additives and mixes production and for animal feed production

 

Characteristics:

• high digestibility
• high protein level of extremely good quality
• high level of amino acids/strong
• high level of fats
• good Emulsifier and Stabilizer
• good anti oxidative activity

Effects:

• Improves nutritious value
• improves organoleptic characteristics of product
• improves sustainability of final product