Defatted heat-treated soybean flour, Kyiv

Company "Agrosnab." produces soybean flour on modern equipment, offering flour of the "extra" class: finely dispersed; heat-treated (with excellent microbiological indicators); defatted (the fat content does not exceed 1.2%, and the protein content is 45-52%).
Elecithin is a natural emulsifier in soy flour. It improves the quality indicators of the final product. In connection with the increase in prices for dry and liquid egg products, we advise manufacturers to considersoybean flour in recipes, for example, for preparing dough for waffles, cookies. And a mixture of soybean andrice flour - in the preparation of pates, canned meat, cooked sausages, sausages and minced meat.(//tractor-service.com)
Currently, soybean flour is widely used in the production of food products due to its manufacturability, as a result of which the yield of finished products increases, because more water is needed according to the recipe. Soybean flour improves the process of fat emulsification, increases the juiciness of the product and extends its shelf life, and also enriches the product with protein, increasing its biological value. It is also important that in today's realities it partially or completely replaces such expensive components as powdered milk and egg powder.
"Agrosnab" LLC.