Products We Sell Details

Full Fat Soya Flour - (Enzyme Active)

Product Description

Gujarat Ambuja Exports Limited - Major Manufacturer and Exporters of Full Fat Soya Flour:
Gujarat Ambuja Exports Ltd is India's major Manufacturer and Exporter of Maize Starch, Liquid Glucose, Malto Dextrin, Dextrose Monohydrate, Sorbitol 70% Solution, White/Yellow Dextrines, Non GMO Liquid Soya Lecithin, Defatted Soya Flour Toasted and Untoasted, Defatted Soya Flakes Toasted and Untoasted, Full Fat Soya Flour Enzyme Active and Inactive, Hipro Soyabean Meal, Deoiled Cakes, Rapeseed Meal, Castor Meal, Groundnut Meal, Cotton Cake, Edible Oils, Bakery Shortening, Cotton Yarn, Wheat Flour and Cattle Feeds

The Full Fat Soya Flour (Enzyme Active), manufactured by GUJARAT AMBUJA is made from clean, sound and healthy Non GMO Soya beans, by cracking, de hulling, toasting and grinding them. The coarser particles are separated by air classification to get a free flowing pale yellow powder of high quality.

Specifications of Full Fat Soya Flour – Enzyme Active:

Parameters	Specifications
Protein (N X 6.25)	38-41%
Moisture	8%Max
Fat	18-20% Max
Ash	6.00%
Crude Fiber	2.50-3.50%Max
Dietary Fiber	15.30%Max
Sand & Silica	0.30%Max
Urease Activity \Min at 30°C	2.00-2.20 Mgn/g
Particle Size (90% PassThrough)	60-80 Mesh
Total Carbohydrate	20-25 %
P.D.I.	80% Min
Calories	385
Microbial Analysis
Total Plate Count / g	50,000
Coliforms / g	10 Max
E. Coli. /g	Nil
Yeast & Moulds /g	100 Max
Salmonella / 25 g	Absent

Applications:

Enzyme-Active Full Fat Soybean Flour is prepared without heat treatment and has a high NSI value of around 80%. It is used in Bakery Products (white bread and rolls), mainly for its lipoxidase activity. Lipoxidase catalyses oxidative bleaching of carotenoid pigments, in wheat flour. Enzyme-Active Soybean Flour is a valuable natural agent for bleaching flour, especially where the use of chemical bleaching agents have been prohibited. Lipoxidase activity is also beneficial to mechanical properties of dough.

Our special production process at GUJARAT AMBUJA retains the activity of the natural enzyme lipoxygenase, which is used as a bleaching agent in Bread. It bleaches wheat flour pigments to improve whiteness in Bread. When added into Flour Mixes and Baking Improvers, it helps in lightening the colour of the finished product. When used in Toast Rolls, Food Mixes, Nutrition Food and Baby Foods it Increases Protein Value, and Improves Mixing Tolerance. It also Extends Shelf Life, Oxidative Stability and acts as an emulsifier.

Packing:

25 Kg Multi-Walled Paper Bags, 50 Kg HDPE bags with inner Liner of LDPE, 500 Kg Jumbo Bags, 1 MT (1000 Kg) Jumbo bags and Container Liner Bags.