This is obtained from SoyaBean seeds by the process of cleaning, cracking, soy cotyledon, full fat flakes, solvent extraction, solvent removal, defatted flakes and finally grinding takes place which forms Soy flour to requisite particlesize to get a fine powder with creamy color.Non GMO De-fatted Soy Flour Un-toasted is a high protein and low fat product.

Soya Flour is known for its great nutritional values. It contains high protein & is usually mixed with whole grains flours in many recipes it is also used in home cookingfor a delicious to get soya in diet.

Health Benefits:

Soy flour is extremely rich in high quality protein and is an excellent source ofFatty acids, magnesium, fiber, folic acid, iron, calcium, lecithin, thiamin, riboflavin & protein.

Inclusion of isoflavones reduces the risk of certain cancers, improves bone health, It also helps in lowering cholesterol level and heart diseases.

Uses:

Defatted Soya Flour is used in manufacturing of textured Soya protein (Soya chunks/Soya granules), cakes, bakery goods, pasta, soups, sauces & gravies, in fortification of cereals, sweet goods (dough nut), fried pie / pasta, adhesive glue, and dal (lentils) analogue, impart functional characteristics like emulsification & stabilizing high water absorption.

Quality attributes:

High shelf life

Hygienic packaging

Rich in protein and fiber

Adulteration free

This is obtained from SoyaBean 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 soybeans 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


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  Uses

  
  

  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.