FULL FAT SOY FLOUR - ENZYME ACTIVE is obtained by using best quality soybean seeds as raw material. Soybean go through many processes such as cleaning, conditioning, de-stoning, de-hulling, cracking, flaking and finally the process of grinding of flakes we get off white to light yellowish colour full fat soya flour. The entire process is performed under strict process parameters to retain the activity of natural enzyme like lipoxygenase, which is responsible for bleaching to improve whiteness of bakery products like bread, buns etc. Addition of full fat soy flour into various flour mixes, baking mixes improves in lightening the colour of finished products and also used for protein fortification. Functional / Nutritional Properties: Rich source of soy proteins & soy oil, excellent source soy lecithin, tocopherols, minerals, isoflavones etc; good source of dietary fibre, highly digestive and adulteration free, long shelf life & oxidative stability, acts as baking improver

VITAL WHEAT GLUTEN is from gluten, the main protein of wheat. VITAL WHEAT GLUTEN is made by washing wheat flour dough with water until all starch granules have been removed then leaves the sticky insoluble gluten as an elastic mass.

LACTOSAN CHEESE POWDER TYPE 131209 is a colored, pasteurized and spray -dried medium-matured cheddar and a range of other cheese powder. LACTOSAN CHEESE POWDER TYPE 131209 is 100% pure with emulsifying salts. LACTOSAN CHEESE POWDER TYPE 131209 adds flavor and enhances the mouthfeel of various food applications.

LACTOSAN CHEESE POWDER TYPE 130215 is an uncolored, pasteurized and spray -dried medium cheddar, blue cheese powder. LACTOSAN CHEESE POWDER TYPE 130215 is 100% pure with emulsifying salts. LACTOSAN CHEESE POWDER TYPE 130215 adds flavor and enhances the mouthfeel of various food applications.