SOYSAN Roasted enzyme-inactive full-fat soy flour
Fields of application
Waffles, fat fillings, nut substitution, sweet bakery goods, fine confectionary, extruded breakfast solutions, nutrition bars and biscuits, therapeutic foods and more
l Improves mixing tolerance
l Pleasant nutty taste
l Reduces wafer breakage and stickiness
l Improves distribution of water/fat
l Prolongs moisture and freshness
l Improves texture and yield
l Due to roasting SOYSAN is ready to use without further heat treatment
l Naturally contains lecithin, acting as emulsifying agent
l Available gluten free (EU regulation) and organic
Offered NATURAL SOYLUTIONS:
SOYSAN, SOYSAN Semi, SOYSAN Extrabright,
SOYSAN Dark, SOYSAN Extradark
|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; Cereals & Convenience Foods & Snacks; Confectionary|
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SOYPAN Enzyme-active full-fat soy flour
Enzyme-active full-fat soy flour
Fields of application:
Toast, white bread, rolls, buns, bread mixes, baking agents and more
l High lipoxygenase level
l Whiter crumb through enzymatic bleaching
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l Increases water binding capacity
Cleaned, dehulled and halved soybeans!
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