Soy

Roasted enzyme-inactive full-fat soy flour

Fields of application: Waffles, fat fillings, nut substitution, sweet bakery goods, fine confectionary, extruded breakfast solutions, nutrition bars and biscuits, therapeutic foods and more

Advantages

• Improves mixing tolerance
• Pleasant nutty taste
• Reduces wafer breakage and stickiness
• Improves distribution of water/fat
• Prolongs moisture and freshness
• Improves texture and yield
•  Due to roasting is it ready to use without further heat treatment
• Naturally contains lecithin, acting as emulsifying agent
• Available gluten free (EU regulation) and organic

Enzyme-active full-fat soy flour

Fields of application: Toast, white bread, rolls, buns, bread mixes, baking agents and more

Advantages

• High lipoxygenase level
• Whiter crumb through enzymatic bleaching
• Softer and finer crumb
• Increases water binding capacity
• Increases baking volume
• Better dough plasticity
• Prolongs product freshness
• Naturally contains lecithin, acting as emulsifying agent
• Recommended dosage: 0.5 - 0.7%, for dough and 5 – 20% for baking mixes calculated on the flour

Roasted full-fat soybean grains

Fields of application: Healthy bread, bread mixes, baking agents, ready meals and more

Advantages

• Free of bitter notes
• Great impact on the texture
• Pleasant nutty taste
• Available gluten free (EU regulation) and organic
• Great nutritional profile
• Increases water binding capacity
• Naturally contains lecithin
• Prolongs product freshness
• High in natural fibre Recommended dosage: 5-20% calculated on the flour

High-quality debittered soy brans

Fields of application: Bread, high-fibre bread, bread mixes, fibre fortification, thickening agent, extruded breakfast solutions, sport and nutrition, health and beauty products and more

Advantages

• Pure natural dietary fibre
• High water absorption, more than 4x
• Contributes to calorie reduction in the final product
• Adds viscosity
• Available gluten free (EU regulation)
• Natural ingredient for scrubs and peeling products
• Recommended dosage: 5-20% calculated on the flour

Premium full-fat soy flakes

Fields of application: Baking, baking mixes, baking decorations, muesli bars, breakfast cereals, confectionary, starting material for protein extraction and more

Advantages

• Natural high fibre content
• Natural high protein content
• Pleasant nutty taste
• Due to heat treatment SOYFLAKES are ready to use without further heat treatment
• Naturally contains lecithin
• Creates unique texture
• Available gluten free (EU regulation) and organic
• Increased availability of natural nutrients
• Recommended dosage: 5-20% calculated on the flour for baking applications