SOYPAN Enzyme-active full-fat soy flour
Product description
Enzyme-active full-fat soy flour
Fields of application:
Toast, white bread, rolls, buns, bread mixes, baking agents and more
Advantages:
l High lipoxygenase level
l Whiter crumb through enzymatic bleaching
l Softer and finer crumb
l Increases water binding capacity
l Increases baking volume
l Better dough plasticity
l Prolongs product freshness
l Naturally contains lecithin, acting as emulsifying agent
Recommended dosage:
0.5 - 0.7%, for dough and 5 – 20% for baking mixes calculated on the flour Offered NATURAL SOYLUTIONS:
SOYPAN, SOYPAN Low germ
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Fields of application:
Toast, white bread, rolls, buns, bread mixes, baking agents and more
Advantages:
l High lipoxygenase level
l Whiter crumb through enzymatic bleaching
l Softer and finer crumb
l Increases water binding capacity
l Increases baking volume
l Better dough plasticity
l Prolongs product freshness
l Naturally contains lecithin, acting as emulsifying agent
Recommended dosage:
0.5 - 0.7%, for dough and 5 – 20% for baking mixes calculated on the flour Offered NATURAL SOYLUTIONS:
SOYPAN, SOYPAN Low germ
Specifications
| Categories | Emulsifiers / Lecithins; Proteins; Stabilisers and Thickeners, Binders, Texturisers |
|---|---|
| Sales markets | Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Central/South America |
| End-Use Categories | Bakery |
| Certifications | GMO-Free |
Products from other suppliers
SOYPAN Enzyme-active full-fat soy flour
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