Enzyme-active full-fat soy flour
![SOY-Austria_seal_re_600](https://soyaustria.com/wp-content/uploads/2021/02/SOY-Austria_seal_re_600.png)
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
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Whiter crumb through enzymatic bleaching
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Softer and finer crumb
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Increases water binding capacity
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Increases baking volume
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Better dough plasticity
- Prolongs product freshness
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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 Bread Sandwich](https://soyaustria.com/wp-content/uploads/2021/02/Bread-Sandwich-1.jpg)
![Buns Buns](https://soyaustria.com/wp-content/uploads/2021/02/Buns_shutterstock.jpg)
Download our SOYFULLFAT and SOYBEANS folder