| ≥1 piece |
MICRONIZED FULL FAT Soy Flour ACTIVE / INACTIVE
Description: beige fine powder.
Granulometry: 50, 90, & 120 microns
Trypsin Inhibitors: INACTIVE. The enzymatic activity has been cancelled by heat.
Taste: An improvement in taste is achieved by cancelling the enzymes during grinding. The undesired components of the soy taste are lost, therefore, bread and similar products have an acceptable taste.
Presentation: Bags of 25 Kg.
Uses:
ü Bakery: Sweet bread products, Puddings, Cakes, Donuts
ü Biscuits
ü Puff / Danish pastry
ü Pre-Pizzas
ü Dry Pasta
ü Cold meat / Sausages
ü Milks
ü Soups
Product useful life: 12 months.
| Product Type: Soybeans | Style: Dried | Place of Origin: Argentina |
| SOY FLOUR ACTIVE: beige fine powder | SOY FLOUR INACTIVE: beige fine powder |