Knowde Enhanced TDS
Identification & Functionality
- Ingredient Origin
- Ingredients
- Soy Flour
- Technologies
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
Properties
- Typical Properties
- Microbiological Values
Value | Units | Test Method / Conditions | |
Moisture Content | max. 9.0 | % | - |
Potein(Dry basis) | min. 50 | % | - |
Crude Fiber | max. 4 | % | - |
Fat | max. 1 | % | - |
Ash Content | max. 6.5 | % | - |
Value | Units | Test Method / Conditions | |
Total bacteria | max. 30000 | /g | - |
Escherichia Coli | Negative | - | - |
Salmonella | Negative | /10g |
Packaging & Availability
- Packaging Type