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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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

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SOYPAN Enzyme-active full-fat soy flour

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