Anuj Trade Links

Navlakha, Indore, Madhya Pradesh

The Full Fat Soya Flour (Enzyme Active), is made from clean, sound and healthy Non GMO Soya beans, by cracking, de hulling, toasting and grinding them. The coarser particles are separated by air classification to get a free flowing pale yellow powder of high quality.

Applications

Enzyme-Active Full Fat Soybean Flour is prepared without heat treatment and has a high NSI value of around 80%. It is used in Bakery Products (white bread and rolls), mainly for its lipoxidase activity. Lipoxidase catalyses oxidative bleaching of carotenoid pigments, in wheat flour. Enzyme-Active Soybean Flour is a valuable natural agent for bleaching flour, especially where the use of chemical bleaching agents have been prohibited. Lipoxidase activity is also beneficial to mechanical properties of dough.

Our special production process retains the activity of the natural enzyme lipoxygenase, which is used as a bleaching agent in Bread. It bleaches wheat flour pigments to improve whiteness in Bread. When added into Flour Mixes and Baking Improvers, it helps in lightening the colour of the finished product. When used in Toast Rolls, Food Mixes, Nutrition Food and Baby Foods it Increases Protein Value, and Improves Mixing Tolerance. It also Extends Shelf Life, Oxidative Stability and acts as an emulsifier.

Packing

25 Kg Multi-Walled Paper Bags, 50 Kg HDPE bags with inner Liner of LDPE, 500 Kg Jumbo Bags, 1 MT (1000 Kg) Jumbo bags and Container Liner Bags.

Full Fat Soya Flour - (Enzyme In-Active)

Full Fat Soya Flour (Enzyme In-Active), is made from clean, sound, healthy Non GMO Soya beans by cracking, de hulling, toasting, grinding and dry extrusion. The coarser particles are separated by air classification to get a free flowing pale yellow powder of high quality.

Full Fat Soya Flour

Full Fat Soya Flour is manufactured using only Non GMO soya-bean seed. Before being processed the seeds go though a rigorous multiple stage cleaning process for remove of all foreign material. The graded seeds are then conditioned, cracked, de-hulled and rolled into flakes. The flakes after highly efficient extraction are de-solventised to maintain required NSI and PDI levels. The desired consistency is obtained though vibro graders.

Packaging

Soya Flakes is available in 50 Kg net plastic and paper bags or Bulk in Jumbo Bags

Storage Conditions

Store in clean, dry infestation free conditions.Can be stored for 9 months at temperature below 25C.

Product Applications

Soya Flour is a Full Fat Soya Flour of enzyme in-activity. The product has emulsifying and stabilizing properties. It is free from bitter substances and has a pleasant nut-like taste.

Defatted Soya Flour Untoasted is obtained from Indian NON GMO clean, healthy golden yellow soyabeans by the process of dehulling, flaking, extracting, desolventizing, and grinding in a pneumatic mill to requisite particle size to get a fine powder of white to creamish color.

Defatted Soya Flour - Untoasted is a high protein, low in fat product and is the simplest form of soya protein. The protein content of the flour is 50-52%, much higher than the flour from other grains. The soya flour contains high quality protein & is an excellent source of iron, calcium & B-vitamins. The only nutritive & functional protein which is fully fat proof. Nutritional soya flour is an excellent compliment to lysine limited cereal protein with other essential minerals & vitamines and this is indicated by its use in fortification of cereals to form composite flours, as a replacement for non fat milk, solids in bakery products all purpose food blends, texturised vegetable proteins.

Analytical Data

1. Total Ash 6% Min 6.5% Max Is: 10038-1981
2. S/Silica 0.3% Max Sp : 18(Part-Vi) 1982
3. Fat 1.2% Max Is:10038-1981
4. Crude Fibre 3.5% Max Is: 10038-1981
5. Protein 52% Min Is: 10038-1981
6. Pdi 70 - 80 Aocs Ba 10 - 65
7. Urease Activity 1.7 - 2 Mgn/Gm/Min At 30C Sp :18(Part-Vi) 1982

Microbiologicals

1. Total Plate Count 50000 Max.Cfu/Gm Sp:18(Part-1) 1980
2. Coliform 10 Max. Cfu/Gm Sp:18(Part-I)-1980
3. E.Coli Absent Cfu/Gm Sp:18(Part-I)-1980
4. Yeast & Moulds 100 Max. Cfu/Gm Sp:18(Part-I)-1980
5. Salmonella Negative /25gm Sp:18(Part-I)-1980

Physicochemical Analysis

1. Moisture 8% Max Is : 548(Part-I)1964
2. Partical Size 90% Min Is :4684 1975

Application

Defatted Soya Flour - Untoasted maintains the balance of Essential amino acid of the body which is required for the development of muscle, connective tissue & enzymes our body needs. Some other applications are detailed below.

Packing

50 Kg HDPE / 25 Kg Paper Bags.

Storage & Shelf Life

1 Year if stored in clean, dry, infestation free area in unopened bag.

Particle Size

80-200 Mesh.

Characteristics :-Defatted Soya HiPro Flour Toasted is obtained from Indian NON GMO clean, healthy golden yellow soyabean seeds by the process of dehulling, flaking, extracting, desolventizing, toasting and grinding in a pneumatic mill to requisite particle size to get the fine powder of Cremish Yellow Colour.

Nutrition :-Defatted Soya HiPro Flour Toasted is a high protein, low in fat product, maintains the balance of Essential amino acid in the body which is required for the development of muscle, connective tissue & enzymes and are the simplest form of soya protein. The protein content of the flakes is approximately 48-50% much higher than the other grains. The soya flakes contains high quality protein which is an excellent source of iron, calcium B-vitamins. The only nutritive functional protein which is fully fat proof. Nutritional soya flakes is an excellent compliment to lysine limited cereal protein with other essential minerals, vitamins and this is indicated by its use in fortification of cereals to form composite flours, as a replacement for non fat milk.By heating soybeans with varying degrees of heat the antinutrients are inactivated also achieving full release of nutrients. There is no evidence that soy protein or soya products possess any allergic property as present in other protiens

Analytical Data

1. Total Ash 6% Min 6.5% Max Is: 10038-1981
2. S/Silica 1% Max Sp : 18(Part-Vi) 1982
3. Fat 1.2% Max Is:10038-1981
4. Crude Fibre 4.5% Max Is: 10038-1981
5. Protein 50% Min Is: 10038-1981
6. Pdi 20% Min 35% Max Aocs Ba 10 - 65
7. Urease Activity 0.2 Mgn/Gm/Min At 30C Sp :18(Part-Vi) 1982

Gmo Content

1. Gmo Content Negative By Pcrtest

Physicochemical Analysis

1. 1 Moisture 6% Min 9% Max Is : 548(Part-I)1964
2. Mesh Size 90 % Min. ( 100 Mesh ) Is-4684-1975
3. Packing

   50 Kg H.D.P.E. bags.

   Storage

   Store in clean, dry infestation free conditions.

   Particle Size

   100 200 Mesh

Defatted Soya FlourToastedFood Grade is obtained from Indian NON GMO clean, healthy golden yellow soyabean seeds by the process of dehulling, flaking, extracting, desolventizing toasting and grinding in a pneumatic mill to requisite particle size to get a fine powder of creamish yellow color. Defatted Soya FlourToastedFood Grade is a high protein, low in fat product, maintains the balance of Essential amino acid in the body which is required for the development of muscle, connective tissue & enzymes and are the simplest form of soya protein. The protein content of the flakes is approximately 50% much higher than the other grains. The soya flour contains high quality protein which is an excellent source of iron, calcium B-vitamins. The only nutritive functional protein which is fully fat proof. Nutritional soya flour is an excellent compliment to lysine limited cereal protein with other essential minerals, vitamins and this is indicated by its use in fortification of cereals to form composite flours, as a replacement for non fat milk, solids in bakery products all purpose food blends. .By heating soybeans with varying degrees of heat the antineutrients are inactivated achieving full release of nutrients. There is no evidence that soy protein or soya products possess any allergic property as present in other proteins.