Specificities

Low-fat soy flour (5 to 7% fat content), with high enzyme activity, from genetically unmodified soybeans (GMO free) rigorously produced and selected.

Strengths

• Non-GMO Soy
• 50 to 52 % protein content
• High concentration of lipoxygenase
• High level of enzyme activity
• Increases the water-holding capacity and dough volume
• Lighter color crumb
• Increases shelf life
• Exists in Organic variety

Applications

• White bread
• Toasting bread