Soy flour enzyme active

Specificities

Full-fat soy protein enzyme active, from genetically unmodified soybeans (GMO free) rigorously produced and selected.
Thanks to a gently grinding, the natural components of protein fat, vitamin E and lecithin are preserved in the flour.

Strengths

• Non-GMO Soy
• Very high content of lipoxygenase
• 38 to 40% protein content
• Increase of binding of water and dough volume
• Whiter crumb
• Longer freshness of products

Applications

• Ideal for white bread
• Toasting bread
• Ready-mixed flours and baking agents