Ndungosoy  is our full fat enzyme active soya flour milled from cleaned raw soya beans. A yellow, non dusty flour with a slightly beany odour and flavour. Declared on labels as ‘soya flour’
Ndungosoy provides many benefits to the bread baker.

 

Quality attributes:

  • Provides a whiter crumb in bread and morning goods with its natural bleaching effect.
  • Its high protein content gives a greater ability to absorb water, increasing yields.
  • Natural fat and lecithin content improves crumb softness.
  • Enhances texture and structure.
  • Extends the shelf life of baked bread
  • The high oil content makes Ndungosoy  an ideal non dusty base for improvers and premixes
  • Hygienic packaging
  • Rich in protein and fiber
  • Adulteration free


Packing:

  • Packing: In 25Kg and 50Kg
  • Delivery: Ready
  • Bags: PP Bags .

 
Uses
It has binding properties, so it can reduce the need for other binding ingredients in baking, such as eggs. It can also slow the rate at which baked goods go stale. A bit like natural preservative.
Health Benefits
In addition to the excellent nutritional value of soy protein, scientists have found that consumption of soy protein can contribute to reducing the risk of heart disease by lowering blood cholesterol and increasing the flexibility of blood vessels. The FDA has approved a health claim stating that “25 grams of soy protein in a daily diet low in saturated fat and cholesterol can help reduce total and LDL cholesterol that is moderately high to high.”


Specification:

Product: Full Fat Soya Flour

 Protein

 35% Min.

 Fat Content

 16 % Min

 Crude Fiber

3.50% Max.

 Moisture

9.00 % Max.

 Total Ash

7.00 % Max. 

 Acid Insoluble Ash 

0.35% Max. 

 Physical Form

 Powder

 Colour

 Light Yellow

 Smell & Taste

 Typically Soya 

 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