Description
Soy flour is a fine powder with a cream or light yellow color. During the production process, non-GMO soybeans are thoroughly cleaned and then transformed into flakes, from which the oil is extracted using a solvent. Flour is produced by grinding the soy flakes obtained.
Soy flour has high nutritional value, is rich in protein, fiber, iron and calcium. It also has functional properties – it can be a binder, has the ability to absorb water, which improves the elasticity and viscosity of products. At the same time, it can affect the crispness of baked goods due to the lack of gluten.
Soy flour offered by Salsal Trading SA is defatted and contains 50-52% protein. Soybeans from which soy flour from Salsal Trading SA is produced are not genetically modified (they are so-called GMO-free).
| Physical and chemical characteristics | Value |
|---|---|
| Mechanical contamination | Unacceptable |
| Water content | Max 48% |
| Fibers, maximum content | Max 1.8% |
| Fat content | Max 3.5% |
| Protein content | Max. 8.0% |
The shelf life of soy flour is 12 months. The product should be stored in a dry and cool place.
Salsal Trading SA offers GMO-free soy flour in 25 kg or 50 kg packages.
Soy flour is used in the food industry, where it is added to meat products such as sausages or hamburgers to increase protein content and moisture. It is also widely used in the production of baked goods, pasta, breakfast cereals and ready meals, acting as both a thickener and emulsifier. Due to its ability to bind water, the product is also used as an egg substitute in vegan products.
Soy flour and its derivatives are among the most popular ingredients in animal feed. It is a rich source of plant protein, providing essential amino acids for farm animals. In addition, soy flour can be used to produce milk substitutes dedicated to calves.
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