Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Protein Type
- Food Ingredients Functions
- Ingredients
- Soybean Flour
Applications & Uses
- Markets
Properties
- Specifications
| Value | Units | Test Method / Conditions | |
| Protein Content | min. 51 | % | - |
| Moisture Content | max. 10 | % | - |
| Crude Fibre Content | max. 3.50 | % | - |
| Sand & Silica | max. 0.50 | % | - |
| Fat Content | max. 1 | % | - |
Technical Details & Test Data
- Process
To Manufacture De-fatted product 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 and flakes undergo highly efficient extraction solvent removal, de-fatted flakes and finally grinding takes place which forms Soy flour to requisite particle size to get a fine powder with creamy color. They are then effectively de-solventised and toasted (If Require) , to obtain optimum level of protein, maintain amino acid profile and destroy anti-nutritional factors.
Packaging & Availability
- Packing
50Kg PP Bag