Inactive Soy Flour,Argentina Argensoja price supplier

    Micronized soy flour inactive
    
    
    
    - description: Beige fine powder.
    
    - granulometry:50,90,120 & 200 microns
    
    - trypsine inhibitors: Inactive. The enzymatic activity has been cancelled by heat.
    
    - taste: An improvement in taste is achieved by canceling the enzymes during grinding. The undesired components of the soy taste are lost, therefore, bread and similar products has an acceptable taste.
    
    
    
    - presentation: Bags of 25 kg.
    
    - product useful life:12 months
    
    - uses
    
    Sweet bakery, bread products
    
    Puddings, cakes, donuts
    
    Biscuits
    
    Puff/danish pastry
    
    Pre-pizzas
    
    Dry pasta
    
    Cold meat/sausages
    
    Milks
    
    Soups
    
    
    
    - 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:5% to 15%.
    
    
    
    >     features and advantages of inactive soy flour:
    
    - inactive 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.
    
    - it is free of gluten.
    
    - it has practically no starch.
    
    - it has lipoxidase, which has a bleaching effect on the dough. With 90 % of dispersible protein, it has high enzymatic activity and it is used as a bleaching agent for the inside part of bakery and to get a more uniform and toasted color on the crust.
    
    - because of having a protein content of 43% it increases the protein content of the final produce.
    
    - 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 whole fatted soy flour.
    
    - this water absorption helps the final produce to keep fresh longer.
    
    - soy proteins have excellent properties as emulsifier, helping any added fat 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 inactive 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.