Knowde Enhanced TDS
Identification & Functionality
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Soy Flour
- Technologies
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Applications
Properties
- Odor
- Homogeneous flour
- Typical Properties
Value | Units | Test Method / Conditions | |
Moisture Content | max. 9 | % | — |
Ash | max. 6 | % | — |
Fat | max. 8 | % | — |
Fiber | max. 6 | % | — |
PDI | 8-30 | — | — |
Protein (Nx6.25) | min. 46 | % | — |
Thru U.S.#80 Standard WovenWire-Cloth Sieve | min. 95 | % | — |