Introduction
Gujarat Ambuja Exports Limited - Major Manufacturer and
Exporters of Full Fat Soya Flour:
Gujarat Ambuja Exports Ltd is India's major Manufacturer and
Exporter of Maize Starch, Liquid Glucose, Malto Dextrin,
Dextrose Monohydrate, Sorbitol 70% Solution, White/Yellow
Dextrines, Non GMO Liquid Soya Lecithin, Defatted Soya Flour
Toasted and Untoasted, Defatted Soya Flakes Toasted and
Untoasted, Full Fat Soya Flour Enzyme Active and Inactive,
Hipro Soyabean Meal, Deoiled Cakes, Rapeseed Meal, Castor
Meal, Groundnut Meal, Cotton Cake, Edible Oils, Bakery Shortening,
Cotton Yarn, Wheat Flour and Cattle Feeds
The Full Fat Soya Flour (Enzyme
Active), manufactured by GUJARAT AMBUJA is made from
clean, sound and healthy Non GMO Soya beans, by cracking, de
hulling, toasting and grinding them. The coarser particles
are separated by air classification to get a free flowing
pale yellow powder of high quality.
Specifications of Full
Fat Soya Flour – Enzyme Active:
|
Parameters
|
Specifications
|
|
Protein (N X 6.25)
|
38-41%
|
|
Moisture
|
8%Max
|
|
Fat
|
18-20% Max
|
|
Ash
|
6.00%
|
|
Crude Fiber
|
2.50-3.50%Max
|
|
Dietary Fiber
|
15.30%Max
|
|
Sand & Silica
|
0.30%Max
|
|
Urease Activity \Min at 30°C
|
2.00-2.20 Mgn/g
|
|
Particle Size (90% PassThrough)
|
60-80 Mesh
|
|
Total Carbohydrate
|
20-25 %
|
|
P.D.I.
|
80% Min
|
|
Calories
|
385
|
|
Microbial
Analysis
|
|
Total
Plate Count / g
|
50,000
|
|
Coliforms
/ g
|
10
Max
|
|
E.
Coli. /g
|
Nil
|
|
Yeast
& Moulds /g
|
100
Max
|
|
Salmonella
/ 25 g
|
Absent
|
Applications:
Enzyme-Active
Full Fat Soybean Flour is prepared without heat treatment and
has a high NSI value of around 80%. It is used in Bakery
Products (white bread and rolls), mainly for its lipoxidase
activity. Lipoxidase catalyses oxidative bleaching of
carotenoid pigments, in wheat flour. Enzyme-Active Soybean
Flour is a valuable natural agent for bleaching
flour, especially where the use of chemical bleaching agents
have been prohibited. Lipoxidase activity is also beneficial
to mechanical properties of dough.
Our special production process at
GUJARAT AMBUJA retains the activity of the natural enzyme lipoxygenase,
which is used as a bleaching agent in Bread. It bleaches
wheat flour pigments to improve whiteness in Bread.
When added into Flour Mixes and Baking Improvers, it helps
in lightening the colour of the finished product. When used
in Toast Rolls, Food Mixes, Nutrition Food and Baby Foods it
Increases Protein Value, and Improves Mixing Tolerance.
It also Extends Shelf Life, Oxidative Stability and
acts as an emulsifier.
Packing:
25
Kg Multi-Walled Paper Bags, 50 Kg HDPE bags with inner Liner
of LDPE, 500 Kg Jumbo Bags, 1 MT (1000 Kg) Jumbo bags and
Container Liner Bags.
