The company has  developed  a  special  Dry-Steam  Technology for making  Full  Fat Soya  Flour. Since the technology is extremely good, the company has been able to obtain good demand for  its products. 

What is Dry-Steam Technology?

Dry Steam Technology is a very innovative technology developed by the company in-house during the last 10 years.The Technology is a combination of series of processes which control 4 important variables like time, temperature, pressure and moisture in varying degrees of Drying and Steaming of Raw Soyabeans to ensure that the Trypsin inhibitor and Urease activities are brought down to very low levels on one hand and Protein Solubility Index (PSI) is maintained at very high levels on the other hand. The resulting product meets all the international standards.

Dry Steam Technology is proven to be far better technology when compared to extrusion cooking of whole Soyabeans.

Extrusion cooked Full Fat Soya will normally have 0.2 to 0.3 Urease activity, indicating the presence of this dangerous enzyme along with relatively high Trypsin Inhibitor activity which comes in the way of protein digestion. Their Protein Solubility Index will also be in the range of 50-60%, indicating poor functionality of proteins.

On the other hand, Dry Steam processed company’s Full Fat Soya will have only 0.05 to 0.1 Urease activity on one hand and 80%  PSI on the other hand, ensuring very low toxic elements in Soya and very high functionality of proteins.

Another danger of Extrusion cooking is that the oil comes out from the oil cells & reacts with the atmospheric air to create rancidity.Hence the storage life of Extrusion-cooked Full-fat soya is only 7-10 days as against 4-6 months for Full-fat soya made by the Company’s ‘Dry-Steam’ Technology, which ensures stability of oil in the flour.