Benesoy 6210

Identification & Functionality

Ingredient Origin

Plant Origin

Ingredients

Soy Flour

Technologies

Food Ingredients

Product Families

Food Ingredients — Texture & Consistency

Starches & Thickeners

Food Ingredients — Whole Foods, Extracts & Premixes

Flours & Grains Products

Features & Benefits

Labeling Claims

Kosher,

Organic

Food Ingredients Features

Emulsifying,

Enhanced Shelf Life,

Improved Texture,

Improved Water Binding,

Low Fat,

Stabilizing,

Water Absorbent

Features

Soyroast

This full-fat soy flour is an ideal replacement for eggs and dairy solids. Using a light-roasting process, we’re able to stabilize oils and inactivate anti-nutritional enzymes. Used in baking applications they will provide:

• Improved crust color
• Increased water absorption
• Easier machineability
• Natural emulsification
• Extended shelf life
• Enhanced water binding characteristics

Low-fat Soy Flour

This flour is produced using a dry, chemical-free process where oil is removed, resulting in a mild flavor with 70% less fat than Soy Roast. Used in baking applications they will provide:

• Improved texture
• Retained freshness
• Thickening agent for soups and gravies
• Egg substitution
• Added moisture to baked goods

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Cereals & Snacks,

Convenience Foods,

Meat, Poultry & Seafood

Food & Nutrition Applications

Bagels,

Bread,

Breakfast Cereals,

Cakes,

Cereal Bars,

Cookies,

Crackers,

Dough,

Doughnut,

Extruded Snacks,

Pancakes,

Pastries,

Processed Meat Products,

Sausage Rolls,

Waffles

Properties

Physical Form

Powder,

Solid

Regulatory & Compliance

Certifications & Compliance

Kosher

Packaging & Availability

Packaging Type

Bags

Availability

Our whole-bean Soy Flours are available in mesh sizes that fit any application.