Prepared from whole soyabeans, which are graded in 5 mm mesh. It is ensured in the process that soyabeans are handled carefully, so that there is no solidification of proteins or no denaturation of amino acids.

Soyabeans are dried in low temperatures for long times, from 10-12 hours to prevent discolouration & milliard reaction.

Adhering sand, silica, stones & other farm residues are more or less completely removed in the process, as our plant is of human grade. The product can very well meet the international phytosanitary standards for quality, hygiene & micro-biological aspects like Coliform, Salmonella, total Bacterial counts and Aflatoxins. 

The product is de-hulled to ensure that husk contents are completely removed. Hence the product is ideal for specialized applications, where the fibre contents are to be reduced to the maximum level. 

Can be used as an ideal substitute for milk powder in bread, biscuit, cakes etc to the extent of 2%. Since the product is lighter in colour, the colour of the bread / biscuit / confectionery will not turn dark. The product is more suitable for achieving the functional qualities of bread/biscuit such as water absorption, emulsification, providing softness, freshness, texture etc. & formation of smoother and even distribution of air cells. The active lipoegenase in this flour will fix oxygen into the bakery product and improve its colour & texture.

An ideal substitute for milk powder in young animal rations.