Enzyme-active full-fat soy flour

SOYPAN

Enzyme-active full-fat soy flour

Fields of application

Toast, white bread, rolls, buns, bread mixes, baking agents and more

Advantages

  • High lipoxygenase level
  • Whiter crumb through enzymatic bleaching

  • Softer and finer crumb

  • Increases water binding capacity

  • Increases baking volume

  • Better dough plasticity

  • Prolongs product freshness
  • Naturally contains lecithin, acting as emulsifying agent

Recommended dosage: 0.5 – 0.7%, for dough and 5 – 20% for baking mixes calculated on the flour

Offered NATURAL SOYLUTIONS

SOYPAN,  SOYPAN Low germ

Bread Sandwich
SOYPAN
Buns

Download our SOYFULLFAT folder

made with our ingredients

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