Full Fat Soya Flour Dealers

• Shelf Life: 1 Year
• Feature: Gluten Free, High in Protein,No Artificial Flavour
• Form: Powder
• raw Material: Soybean seeds
• Total Carbohydrate: 10%
• Total Fat: 30%

Customers can contact us for obtaining superior grade Full Fat Soya Flour at the most competitive prices. Based in Indore(India), our company is actively involved in furnishing varied demands of the buyers.

• Type: Pure
• Application: Cooking
• Shelf Life: 6 Months
• Color: Light Yellow
• Grade: Food Grade
• Form: Powder
• Fiber: 3.5%
• Sand Sillica: 0.3%

• Country of Origin: Made In India
• Packaging Size: 25 Kg/50 KG
• Brand Name: Neutral Packing
• Packaging Type: PP Bags
• Ingredient Type: Soya
• Usage/Application: Bread
• Cuisine: Indian
• Total Fat: Min 20%
• Shelf Life: 6 Months
• Protein: Min 40%
• Fiber: Max 4%

• Parameters: Specifications
• Protein: 38% Min
•  : Crude Fibre
• 3.5% Max:  
• Fat: 19% Min
•  : Total Ash
• 7 % Max:  
• Urease Activity: 1.7-2.2% Max
•  : Particle Size
• 90% Min (Pass through 100 mesh):  
• Moisture: 9% Max
•  : PDI
• 80% Min:  
• Total Plate Count: 50000 cell/gm Max
•  : Coliform
• 10 cfu/gm Max:  
• E.Coli: Absent
•  : Yeast & Moulds
• 100 cfu/gm Max:  
• Salmonella: Negative/ 25gm

• Type: Organic
• Shelf Life: 1 Year
• Color: Light Yellow
• Packaging Type: Plastic Packet
• Form: Powder
• Packaging Size: 1kg
• Grade: Food Grade
• Purity: 100%

• Packing: In 25Kg and 50Kg
• Weight in 20ft: 18-19.00Mt
• Bags: PP Bags
•  Protein:  40% Min.
•  Fat Content:  20 % Min
•  Crude Fiber: 3.50% Max.
•  Moisture: 9.00 % Max.
•  Total Ash: 7.00 % Max. 
•  Acid Insoluble Ash : 0.35% Max. 
•  Urease Activity:  2 % Max.
•  Physical Form:  Powder
•  Colour:  Light Yellow
•  Smell & Taste:  Typically Soya 
•  Density:  0.50 gm/cc
•  Sieve Analysis: 95%Pass Through 20-60 Mesh ( ASTM)
•  Total Plate Count:  10000 Cells/gm
•  Coliform:  < 10/gm.
•  E-Coli:  Nil
•  Salmonell:  Nil/25 gm
•  Yeast & Mould:  < 100 Cells/gm

• Protein: 38%
• Oil: 18%
• Ash: 6%
• Moisture: 10%
• Fiber: 5%
• Sand Sillica: 0.3%

We manufacture Organic Full Fat Soya Flour from Organic Certififed Soybeans. Our Full Fat Soybean Flour is in good demand all round the globe.

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

• Application: Cooking, Namkeen, Snack
• Shelf Life: 12months
• Color: Light White
• Packaging Type: Plastic Packet
• Made From: Powder
• Feature: Good In Taste, No Artificial Flavour
• Packaging Size: 10kg, 25Kg, 50kg

We offer complete range of value added soya products such as Soya Defatted Grits (TOASTED) , Soya TVP, Soya Full Fat Flour (Enzyme Inactive) Feed, Soya Defatted Grits (UNT), Soya Deoiled Cake 46 and many more.

This is obtained from Soya Bean seeds by the process of cleaning, cracking, soy cotyledon, full fat flakes and finally grinding takes place which forms Soy flour to requisite particle size to get a fine powder with creamy yellow color.

• capacity: 50 Kg
• Parameters: Specifications
• Protein (N X 6.25): 50-52%min
• Moisture: 07-10%Max
• Fat: 1.20% Max
• Ash: 6.50%Max
• Crude Fiber: 2.50 4.50% Max
• Sand & Silica: 0.40%Max
• Urease Activity \Min at 30°C: 1.70-2.00 Mgn/g
• Particle Size (90% PassThrough): 20 Mesh
• P.D.I.: 70-80% Min
• N.S.I.: 60-70%
• Microbial Analysis: Total Plate Count / g
• 50,000: Coliforms / g
• 10 Max: E.Coli. /g
• Nil: Yeast & Moulds /g
• 100 Max: Salmonella / 25 g

• Packing: In 25Kg and 50Kg
• Weight: in 20ft 18-19.00Mt
• Protein:  40% Min.
•  Fat Content:  20 % Min
•  Crude Fiber: 3.50% Max.
•  Moisture: 9.00 % Max.
•  Total Ash: 7.00 % Max. 
•  Acid Insoluble Ash : 0.35% Max. 
•  Urease Activity:  2 % Max.
•  Physical Form:  Powder
•  Colour:  Light Yellow
•  Smell & Taste:  Typically Soya 
•  Density:  0.50 gm/cc
•  Sieve Analysis: 95%Pass Through 20-60 Mesh ( ASTM)
•  Total Plate Count:  10000 Cells/gm
•  Coliform:  < 10/gm.
•  E-Coli:  Nil
•  Salmonell:  Nil/25 gm
•  Yeast & Mould:  < 100 Cells/gm

• Protein (N X 6.25): 50-52%min
• Moisture: 07-10%Max
• Fat: 1.20% Max
• Ash: 6.50%Max
• Crude Fiber: 2.50 4.50% Max
• Sand & Silica: 0.40%Max
• Urease Activity \\Min at 30°C: 1.70-2.00 Mgn/g
• Particle Size (90% PassThrough): 20 Mesh
• P.D.I.: 70-80% Min
• N.S.I.: 60-70%

• Type: Full Fat
• Shelf Life: 1 Year
• Color: Light White
• Grade: Food Grade
• Form: Powder
• Storage: Cool & Dry Place

Making sure to capture all marketplaces of Indore(India), our organization has arisen as an established provider of this range of product. With the assistance of sophisticated packaging system and adroit professionals, we are able to provide flawless lot of products as we ensure complete safety during packaging. The offered Full Fat Soya Flour is available i various packaging like 250g, 500g, 1000g etc.

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.

• Color: Light Yellow
• Protein:  40% Min.
• Fat Content: 20 % Min
• Crude Fiber: 3.50% Max.
• Moisture: 9.00 % Max.
• Total Ash: 7.00 % Max. 
• Acid Insoluble Ash : 0.30% Max
• Urease Activity: 2 % Max.
• Physical Form: Powder
• Smell & Taste: Typically Soya 
• Density: 0.50 gm/cc
• Sieve Analysis: 95%Pass Through 14-36 Mesh (ASTM)
• Total Plate Count: 10000 Cells/gm
• Coliform: < 10/gm.
• E-Coli: Nil
• Salmonella: Nil/25 gm
• Yeast & Mould: < 100 Cells/gm

• Physical Properties:: Specification
• Colour& Appearance: White to Light Cream.
• Texture: Homogenous
• Typical Analysis::  
• Moisture, % w/w, Max.: 9
• Fat, % w/w, Max.: 18
• Protein, % w/w, Min.: 38
• Crude Fiber, % w/w, Max.: 5

Untoasted Full Fat Soya Flour is the enzyme active full fat soya flour manufactured by using only highest quality soybean seed as the starting material. These are cleaned twice to remove all foreign material. After cleaning the beans are conditioned, cracked, de-hulled and ground to desired fineness through the ACM and sieved through Vibro meshes.     Uses:   Used for Protein Fortification in Various Food Ranges like Bakery Products viz. White Pan Breads, Pizza, Pastries, Hamburger & Hotdog Buns, Weaning Foods, Sausages, Extruded Products and Soya Based Dairy Products such as Tofu, Soy Dips, Soy Cheese, Soy Milk, Soy Yogurt and Soy Salad Dressings.

• Type: Soya Flour

Product Details: Country of Origin India Speciality High in Protein Brands Mahakali Non GMO De-fatted Soya Flour (Toasted & Un-toasted) is a high protein and low fat product. It contains high protein & is usually mixed with whole grains flours in many recipes it is also used in home cooking for a delicious to get soya in diet.   Quality attributes:   High self life Hygienic packaging Rich in protein and fiber Adulteration Free   Specification: Protein 52% Min Fat Content 1.00% Max Crude Fiber 3.25% Max Moisture 9% Max Total Ash 6.50% Max Acid Insoluble Ash 0.30% Max Urease Activity 0.2% Max Physical Form Powder Colour Cream to Light Yellow Smell & Taste Typically Soya Density .65gm/cc Sieve Analysis 95% Pass Through 100 Mesh(ASTM) Total Plate Count

We are offering full fat soya flour specifications protein[n x 6.25]min 39.00%fat contentmin 20.00%crude fibremax 02.50%moisturemax 09.00%total ashmax 07.20%acid insoluble ashmax 00.30%urease activitymin 02.00physical formpowdercolourlight yellowsmell & tastetypically soyadensity0.50 gm/cctotal plate count100,000 cells/gmcoliform.

NON GMO Full Fat Soya Flour (Enzyme Active) is obtained by De-hulling, Flaking, Extracting, Desolventizing, Toasting and Grinding in a pneumatic mill to requisite mesh size and to get a free flowing pale yellow flour of high quality. It is a high protein product rich in poly unsaturated fatty acids.

We offer Full Fat Soya Flour/grits.. Made from 100% Non GMO Soya Seed with lataest technology Enzime Active and In active both the forms. .Available in Flour and Grits in 25 Kg and 50 Kg PP bags.

We supply full fat soya flour toasted.

SOYA FULL FAT FLOUR is made from clean, sound, healthy soyabeans by the process of cracking, flaking, grinding & dry extrusion. The coarser free particles are separated by air classification to get a free flowing light yellow powder of high quality.

Full fat Soya Flour is manufactured in our manufacturing facility from Non GMO soyabean seeds. Before processing, seeds go though a multiple stage cleaning for removal of foreign materials. The graded seed are then cracked, de-hulled ,conditioned and pulverized In hygienic & controlled condition to desired particle size.

This is obtained from Soya Bean seeds by the process of cleaning, cracking, soy cotyledon, full fat flakes and finally grinding takes place which forms Soy flour to requisite particle size to get a fine powder with creamy yellow color. (Soy flour is a product of milling soybean flakes that have either retained the soybean’s naturally occurring oil to make full fat flour. Full fat Flour products appears in enzyme active form and in different particle sizes from ultra fine powders (i.e., soy flour)