Detailed Product Description

Full-fat soya protein flour is made of non-GMO soybean from Northeast China with exported equipment from Switzerland. The flour is made by physical grinding. There is active and inactive powder. This product has the properties of foaming, water holding capacity and jelly.

(1). Full-fat active soya protein flour: full-fat active soya protein flour can be added into hamburger, bread and biscuits to take the place of milk powder and eggs to decrease costs. The special components of soybean protein will not only improve nutrition, but also whiten the flour. Moreover, this product is applicable for making traditional bean curd, lactone bean curd, cold drink and soybean milk powder, which has the properties of simple technology, high output, improving quality and more nutrition
(2). Full-fat inactive soya protein flour: full-fat inactive soya protein flour has no active enzyme at all. It can work as drink, raw materials of soybean milk and ice-cream. It can also take the place of milk powder in the various sweet snacks, sour milk, sweets and chocolate. It can also be made into all types of snacks, milk drink and paste products

Certificates: IP, Halal, Korsher, ISO9001, HACCP certificates

Package and storage:
Packed in 20kg whiter or brown paper bags within one layer food grade PE inner bag
Net weight: 20kg/bag
Gross weight: 20.3kg/bag
The product should be stored in a dry cool place away from materials with strong odor. The shelf life is 12 months