KRITI FULL FAT SOYA FLOUR
Kriti Full Fat Soya Flour is manufactured using only Non GMO soya-bean seed. Before being processed the seeds go though a rigorous multiple stage cleaning process for remove of all foreign material. The graded seeds are then conditioned, cracked, de-hulled and rolled into flakes. The flakes after highly efficient extraction are de-solventised to maintain required NSI and PDI levels. The desired consistency is obtained though vibro graders.
SPECIFICATIONS
Physical Properties
Colour
Odour
Taste
Texture
Particle Size |
Light yellow
Fresh, typical of the product
Specific bean-like
Homogeneous, free from extraneous matter
90% passing through 100 mesh |
| Typical Properties |
|
Moisture
Fat
Protein
Ash (Mineral)
Crude Fiber
Metabolic Energy Value
PDI |
9 % max.
20 % max.
40 % min.
6 % max.
3.5 % max.
450 K.Cal / 100 gms
20 % min |
| Microbiological Properties |
|
Total plate count
Yeast & Mould
E-coli
Coliform
Salmonella |
25,000/g max.
200/g max.
Negative
10/g max.
Negative |
PACKAGING
Kriti Soya Flakes is available in 50 Kg net plastic and paper bags or Bulk in Jumbo Bags
STORAGE CONDITIONS
Store in clean, dry infestation free conditions. Can be stored for 9 months at temperature below 25°C.
PRODUCT APPLICATIONS
Kriti Soya Flour is a Full Fat Soya Flour of enzyme in-activity. The product has emulsifying and stabilizing properties. It is free from bitter substances and has a pleasant nut-like taste.
