Soya Atta

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.