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Inactive Soy Flour
Specifications:
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.
Argensoja Payment Terms: L/C Certification(s): ISO 9000 / HACCP
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[Related Categories:
Bean Products
]
[Related Keywords:
inactive,
soy,
flour,
inactive,
soy,
flour
]
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Inactive Soy Flour
Specifications:
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.
Argensoja Payment Terms: L/C Certification(s): ISO 9000 / HACCP
|
|
[Related Categories:
Bean Products
]
[Related Keywords:
inactive,
soy,
flour,
inactive,
soy,
flour
]
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|
|
