Soy Flour

Soy Flour

SKU Unit Size
21221 400 g
21222 2 kg
21223 5 kg
21224 10 kg
21225 22.7 kg
  • Description

    Soy Flour is a defatted flour that has been moderately heat treated. No chemicals or solvents are used. Soy flour is a good source of plant-based protein that is highly digestible. Its greatest use is in bakery and cereal applications such as bread, cakes, doughnuts, cookies, pizza crusts, pancakes, waffle mixes and many more.

  • Ingredients

    Defatted soy flour.

  • Uses

    Use soy flour to thicken gravies and cream sauces, to make homemade soymilk, or add it to a variety of baked goods. Soy flour gives baked goods a protein boost. It also keeps baked goods from becoming stale. It adds a rich colour, fine texture, tenderness and moistness to baked goods. Since soy flour is free of gluten, it cannot replace all of the wheat or rye flour in a bread recipe. However, using about 15% soy flour in a recipe produces a dense bread with a nutty flavour and a wonderful moist quality. Just place 2 tablespoons of soy flour in measuring cup before measuring all-purpose or other flour called for in the recipe.

  • Storage

    Product should be stored in a dry, clean area at temperatures not exceeding 20˚C and 60% relative humidity. Optimum shelf life is approximately 6 months under proper storage conditions.

  • Nutrition

    Nutrition Facts Per 100 g Amount % Daily Value
    Calories 290 -
    Fat 3 g 5%
    Saturated 0.5 g 4%
    +Trans 0.1 g %
    Cholesterol 0 mg -
    Sodium 15 mg 1%
    Carbohydrate 32 g 11%
    Fibre 17 g 68%
    Sugars 15 g -
    Protein 53 g -
    Vitamin A - 0%
    Vitamin C - 0%
    Calcium - 35%
    Iron - 70%
  • Allergens

    Contains: Soy

SKU Unit Size
21221 400 g
21222 2 kg
21223 5 kg
21224 10 kg
21225 22.7 kg
  • Description

  • Ingredients

  • Uses

  • Nutrition

  • Storage

  • Allergens

  • Soy Flour is a defatted flour that has been moderately heat treated. No chemicals or solvents are used. Soy flour is a good source of plant-based protein that is highly digestible. Its greatest use is in bakery and cereal applications such as bread, cakes, doughnuts, cookies, pizza crusts, pancakes, waffle mixes and many more.

  • Defatted soy flour.

  • Use soy flour to thicken gravies and cream sauces, to make homemade soymilk, or add it to a variety of baked goods. Soy flour gives baked goods a protein boost. It also keeps baked goods from becoming stale. It adds a rich colour, fine texture, tenderness and moistness to baked goods. Since soy flour is free of gluten, it cannot replace all of the wheat or rye flour in a bread recipe. However, using about 15% soy flour in a recipe produces a dense bread with a nutty flavour and a wonderful moist quality. Just place 2 tablespoons of soy flour in measuring cup before measuring all-purpose or other flour called for in the recipe.

  • Nutrition Facts Per 100 g Amount % Daily Value
    Calories 290 -
    Fat 3 g 5%
    Saturated 0.5 g 4%
    +Trans 0.1 g %
    Cholesterol 0 mg -
    Sodium 15 mg 1%
    Carbohydrate 32 g 11%
    Fibre 17 g 68%
    Sugars 15 g -
    Protein 53 g -
    Vitamin A - 0%
    Vitamin C - 0%
    Calcium - 35%
    Iron - 70%
  • Product should be stored in a dry, clean area at temperatures not exceeding 20˚C and 60% relative humidity. Optimum shelf life is approximately 6 months under proper storage conditions.

  • Contains: Soy