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FULL FAT SOYA GRITS
Soya Grits are manufactured using only Non GMO soya-bean seed. Before being processed the seeds go through a rigorous multiple stage cleaning process to remove all foreign material. The graded seeds are then conditioned, cracked, de-hulled and rolled into flakes. The flakes undergo highly efficient extraction.
The finished product then undergoes a final vigorous screening through advanced graders to get desired uniform consistency throughout the product.
Uses :
Soybean grits are used for making soymilk, tofu, soybean flour, soybean powder, Isolated Soybean Protein, and other soybean foods and ingredients.
Packing :
• Packing: In 25Kg and 50Kg
• Weight in 20ft: 19.00Mt
• Delivery: Ready
• Bags: PP Bags
Specification :
Protein
40% Min.
Fat Content
20 % Min
Crude Fiber
3.75% Max.
Moisture
07-09 % Max.
Total Ash
7.00 % Max.
Acid Insoluble Ash
0.30% Max
Urease Activity
2 % Max.
Physical Form
Powder
Colour
Light Yellow
Smell & Taste
Typically Soya
Density
0.50 gm/cc
Sieve Analysis
95%Pass Through 14-36 Mesh
Total Plate Count
10000 Cells/gm
Coliform
< 10/gm.
E-Coli
Nil
Salmonell
Nil/25 gm
Yeast & Mould
< 100 Cells/gm
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FULL FAT SOYA FLOUR
This is obtained from Soya Bean seeds by the process of cleaning, cracking, soy cotyledon, full fat flakes and finally grinding takes place which forms Soy flour to requisite particle size to get a fine powder with creamy yellow color. (Soy flour is a product of milling soybean flakes
Packing :
• Packing: In 25Kg and 50Kg • Weight in 20ft 18-19.00Mt • Delivery: Ready • Bags: PP Bags .
Specification :
Protein
40% Min.
Fat Content
20 % Min
Crude Fiber
3.50% Max.
Moisture
9.00 % Max.
Total Ash
7.00 % Max.
Acid Insoluble Ash
0.35% Max.
Urease Activity
2 % Max.
Physical Form
Powder
Colour
Light Yellow
Smell & Taste
Typically Soya
Density
0.50 gm/cc
Sieve Analysis
95%Pass Through 20-60 Mesh ( ASTM)
Total Plate Count
10000 Cells/gm
Coliform
< 10/gm.
E-Coli
Nil
Salmonell
Nil/25 gm
Yeast & Mould
< 100 Cells/gm