Soy Beginnings® Organic Low Fat Soy Flour is processed using a solvent free, mechanical system. This process precludes the development of the offensive “Greeny/Grassy/Beany” taste associated with traditional defatted soy flour. In processing, the Organic Soybeans are cracked and the hulls are aspirated. The soybean cracks are then cooked using a unique mechanical system. After cooking, the oil is mechanically expelled from the soy cake. The low fat soy cake is then milled into soy flour. The finished soy flour passes through a U.S. #100 Screen.
TYPICAL ANALYSIS :
Protein
> 48%
(AOCS Ba 4e-93)
Fat
< 8%
(AOCS Ba 3 -38)
Moisture
< 8%
(AOCS Ba 2a-38)
Ash
< 6%
(AOCS Ba 5a-49)
MICROBIOLOGICAL ANALYSIS :
Aerobic Plate Count
NMT 50,000/gram
(CMMEF 3 RD Ed, ’92, 4.51)
Coliforms
NMT 50/gram
(BAM 8 TH Ed, Rev A ’98, Ch 4)
E. coli
Neg/gram
(AOAC 2000.14)
Yeast and Mold
NMT 100/gram
(AACC 9 TH Ed, ’95, 42-50)
Salmonella
Neg/25 grams
(BAM 8 TH Ed, Rev A ’98, Ch 5)
LABELING :
Organic, Low Fat Soy Flour
PACKAGING :
- 40 lbs. (18.14 kg.) per bag, 50 Bags per Pallet, Bag dimensions 16” x 6” x 32”
Three layers of paper w/inner paper lined with HDPE plastic film
Heat-sealed
-Totes - 1500# Net Weight
Kosher Certified by Orthodox Union (OU)
AIB Certified
QAI Organic Certified
FOOD GRADE PRODUCT – 99% PURITY TEST FOR NON-GMO 9 JUN 05