Soy Soya Flour Non-Gmo

Soy Soya Flour, which is not genetically modified, is the ground form of Soy-Soya beans after their shells are separated without heat treatment. Since it is not exposed to any heat, all enzymes are active.

Soy-Soya Flour increases the water retention ability of the dough during cooking. Thus, it extends the shelf life of the product and delays staling.

Since soy flour retains water within itself, it does not change the humidity of products, including bread, after they are baked.

Origin: Turkey Form: Powder Application: Bakery Packing: 25 kg bags

Soy-Soya Flour Calorie and Nutritional Value

Soy Soya Flour is rich in high-quality amino acids, has high protein value, and is an excellent source of iron, calcium, and B vitamins.

100 gr Soy-Soya flour contains 441 calories and 36 gr protein.

Benefits Of Soy-Soya Flour

Strengthens the structure of the dough, ensures that the inside of the bread is less and more homogeneously porous, and gives crispness to the bread.
Fibers that can be dissolved intestines bind cholesterol and harmful hormones and ensure their removal from the body
It lowers cholesterol and protects against coronary heart and vascular diseases.
It is a good food for diabetics because it contains little starch and is digested slowly.

Internal Link: https://www.anorikan.com/flour-for-bakery-industry/

External link: https://www.linkedin.com/company/anorikan-dis-ticaret-ltd-sti