• PackingIn 25Kg and 50Kg
• Weight in 20ft19.00Mt

We are engaged in bringing to clients high-quality Soya Bean Seed. our entire soya bean seeds range is fresh and free from any type of pesticides. Key Highlights Delivery: Ready Bags: PP Bags

• PackingIn 25Kg and 50Kg
• Weightin 20ft 18-19.00Mt
• Protein 40% Min.
•  Fat Content 20 % Min
•  Crude Fiber3.50% Max.
•  Moisture9.00 % Max.
•  Total Ash7.00 % Max. 
•  Acid Insoluble Ash 0.35% Max. 
•  Urease Activity 2 % Max.
•  Physical Form Powder
•  Colour Light Yellow
•  Smell & Taste Typically Soya 
•  Density 0.50 gm/cc
•  Sieve Analysis95%Pass Through 20-60 Mesh ( ASTM)
•  Total Plate Count 10000 Cells/gm
•  Coliform < 10/gm.
•  E-Coli Nil
•  Salmonell Nil/25 gm
•  Yeast & Mould < 100 Cells/gm

This is obtained from Soya Bean seeds by the process of cleaning, cracking, soy cotyledon, full fat flakes and finally grinding takes place which forms Soy flour to requisite particle size to get a fine powder with creamy yellow color. (Soy flour is a product of milling soybean flakes that have either retained the soybean’s naturally occurring oil to make full fat flour. Full fat Flour products appears in enzyme active form and in different particle sizes from ultra fine powders (i.e., soy flour) Quality attributes: High shelf life Hygienic packaging Rich in protein and fiber Adulteration free Packing: Delivery: Ready Bags: PP Bags It is used in gluten and gluten free cooking alike to improve flavor and to add a wonderful moist quality to baked goods. It can also reduce the amount of fat absorbed when used in fried foods. It has binding properties, so it can reduce the need for other binding ingredients in baking, such as eggs. It can also slow the rate at which baked goods go stale. A bit like natural preservative. Health Benefits In addition to the excellent nutritional value of soy protein, scientists have found that consumption of soy protein can contribute to reducing the risk of heart disease by lowering blood cholesterol and increasing the flexibility of blood vessels. The FDA has approved a health claim stating that “25 grams of soy protein in a daily diet low in saturated fat and cholesterol can help reduce total and LDL cholesterol that is moderately high to high.”

• PackingIn 25Kg and 50Kg
• Weight in 20ft19.00Mt
•  Protein 40% Min.
•  Fat Content 20 % Min
•  Crude Fiber 3.75% Max.
•  Moisture 07-09 % Max.
•  Total Ash 7.00 % Max. 
•  Acid Insoluble Ash  0.30% Max
•  Urease Activity 2 % Max.
•  Physical Form Powder
•  Colour Light Yellow
•  Smell & Taste Typically Soya 
•  Density 0.50 gm/cc
•  Sieve Analysis 95%Pass Through 14-36 Mesh 
•  Total Plate Count 10000 Cells/gm
•  Coliform < 10/gm.
•  E-Coli Nil
•  Salmonell Nil/25 gm
•  Yeast & Mould < 100 Cells/gm

Shree Sharan Food Impex Pvt Ltd. Soya Grits are manufactured using only Non GMO soya-bean seed. Before being processed the seeds go through a rigorous multiple stage cleaning process to remove all foreign material. The graded seeds are then conditioned, cracked, de-hulled and rolled into flakes. The flakes undergo highly efficient extraction. They are then effectively toasted, to obtain optimum level of protein, maintain amino acid profile and destroy anti-nutritional factors. The finished product then undergoes a final vigorous screening through advanced graders to get desired uniform consistency throughout the product. Can be used as a source of high protein ingredient in all classes of poultry, aqua, swine and equine feed formulations. Uses: Soybean grits are used for making soymilk, tofu, soybean flour, soybean powder, Isolated Soybean Protein, and other soybean foods and ingredients. Delivery: Ready Bags: PP Bags  

• PackingIn 25Kg and 50Kg
• Weight in 20ft19.00Mt

We are engaged in bringing to clients high-quality Soya Bean Seed. our entire soya bean seeds range is fresh and free from any type of pesticides. Key Highlights Delivery: Ready Bags: PP Bags

• PackingIn 25Kg and 50Kg
• Weightin 20ft 18-19.00Mt
• Protein 40% Min.
•  Fat Content 20 % Min
•  Crude Fiber3.50% Max.
•  Moisture9.00 % Max.
•  Total Ash7.00 % Max. 
•  Acid Insoluble Ash 0.35% Max. 
•  Urease Activity 2 % Max.
•  Physical Form Powder
•  Colour Light Yellow
•  Smell & Taste Typically Soya 
•  Density 0.50 gm/cc
•  Sieve Analysis95%Pass Through 20-60 Mesh ( ASTM)
•  Total Plate Count 10000 Cells/gm
•  Coliform < 10/gm.
•  E-Coli Nil
•  Salmonell Nil/25 gm
•  Yeast & Mould < 100 Cells/gm

This is obtained from Soya Bean seeds by the process of cleaning, cracking, soy cotyledon, full fat flakes and finally grinding takes place which forms Soy flour to requisite particle size to get a fine powder with creamy yellow color. (Soy flour is a product of milling soybean flakes that have either retained the soybean’s naturally occurring oil to make full fat flour. Full fat Flour products appears in enzyme active form and in different particle sizes from ultra fine powders (i.e., soy flour) Quality attributes: High shelf life Hygienic packaging Rich in protein and fiber Adulteration free Packing: Delivery: Ready Bags: PP Bags It is used in gluten and gluten free cooking alike to improve flavor and to add a wonderful moist quality to baked goods. It can also reduce the amount of fat absorbed when used in fried foods. It has binding properties, so it can reduce the need for other binding ingredients in baking, such as eggs. It can also slow the rate at which baked goods go stale. A bit like natural preservative. Health Benefits In addition to the excellent nutritional value of soy protein, scientists have found that consumption of soy protein can contribute to reducing the risk of heart disease by lowering blood cholesterol and increasing the flexibility of blood vessels. The FDA has approved a health claim stating that “25 grams of soy protein in a daily diet low in saturated fat and cholesterol can help reduce total and LDL cholesterol that is moderately high to high.”

• PackingIn 25Kg and 50Kg
• Weight in 20ft19.00Mt
•  Protein 40% Min.
•  Fat Content 20 % Min
•  Crude Fiber 3.75% Max.
•  Moisture 07-09 % Max.
•  Total Ash 7.00 % Max. 
•  Acid Insoluble Ash  0.30% Max
•  Urease Activity 2 % Max.
•  Physical Form Powder
•  Colour Light Yellow
•  Smell & Taste Typically Soya 
•  Density 0.50 gm/cc
•  Sieve Analysis 95%Pass Through 14-36 Mesh 
•  Total Plate Count 10000 Cells/gm
•  Coliform < 10/gm.
•  E-Coli Nil
•  Salmonell Nil/25 gm
•  Yeast & Mould < 100 Cells/gm

Shree Sharan Food Impex Pvt Ltd. Soya Grits are manufactured using only Non GMO soya-bean seed. Before being processed the seeds go through a rigorous multiple stage cleaning process to remove all foreign material. The graded seeds are then conditioned, cracked, de-hulled and rolled into flakes. The flakes undergo highly efficient extraction. They are then effectively toasted, to obtain optimum level of protein, maintain amino acid profile and destroy anti-nutritional factors. The finished product then undergoes a final vigorous screening through advanced graders to get desired uniform consistency throughout the product. Can be used as a source of high protein ingredient in all classes of poultry, aqua, swine and equine feed formulations. Uses: Soybean grits are used for making soymilk, tofu, soybean flour, soybean powder, Isolated Soybean Protein, and other soybean foods and ingredients. Delivery: Ready Bags: PP Bags