Products

Sonic Biochem Extractions Pvt. Ltd. De-oiled Soya Flakes- Low PDI is obtained by using the best quality soybean seeds as raw material. Soybeans go through many processes such as cleaning, conditioning, de-stoning, de-hulling, cracking, flaking, extracting, desolventizing, and finally the process of grinding of flakes to get off-white to yellowish color soya flour. It is a high protein, low-fat product and is well known for its nutritional values.

Sonic Biochem Extractions Pvt. Ltd. De-oiled Soya Flakes - High PDI is obtained by using the best quality soybean seeds as raw material. Soybeans go through many processes like cleaning, conditioning, de-stoning, de-hulling, cracking, flaking, extracting and desolventizing to get white colored soya flakes. It is high in protein and low-fat product with higher protein dispersibility and is well known for its nutritional values.

Sonic Biochem Extractions Pvt. Ltd. De-oiled Soya Flour- Low PDI are obtained by using the best quality soybean seeds as raw material. Soybeans go through many processes like cleaning, conditioning, de-stoning, de-hulling, cracking, flaking, extracting and desolventizing to get off-white colored soya flakes. It is high in protein and low-fat product and is well known for its nutritional values.

Sonic Biochem Extractions Pvt. Ltd. Full Fat Soya Flour - Enzyme Active is obtained by using the best quality soybean seeds as raw material. Soybeans go through many processes such as cleaning, conditioning, de-stoning, de-hulling, cracking, flaking and finally by the process of grinding of flakes we get off-white to light yellowish colored full-fat soya flour. The entire process is performed under strict process parameters to retain the activity of natural enzyme-like lipoxygenase, which is responsible for bleaching, to improve the whiteness of bakery products like bread, buns etc. The addition of full-fat soya flour into various flour mixes and baking mixes results in lightening the color of finished products and is also used for the fortification of proteins.