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

DEHYDRATED CARROT 10x10x2 MM(O) consists of high quality, freshly harvested, mature Carrot which have been washed, trimmed, precisely diced and dried. DEHYDRATED CARROT 10x10x2 MM(O) is not grown from Genetically Modified seeds. After final drying step and prior to packaging, product is inspected and passed through magnets, metal detectors and X ray inspector to remove ferrous and non ferrous metallic contamination.

DEHYDRATED LEEK 7-8 MM consists of high quality, freshly harvested, mature Leek which have been washed, trimmed, precisely diced and dried and steam sterilized. DEHYDRATED LEEK 7-8 MM is not grown from Genetically Modified seeds. After final drying step and prior to packaging, product is inspected and passed through magnets, metal detectors and X-ray inspector to remove ferrous and non ferrous metallic contamination.

FIBRULINE™, chicory inulin, is a soluble dietary fiber extract from chicory roots by natural process. FIBRULINE™ is a naturally-sourced food ingredient. FIBRULINE™ Instant is an easy to disperse fine granulated white powder, giving mouthfeel to a wide range of food applications. Belonging to the fructan group, inulin is a non-digestible oligosaccahride built up on fructose units with beta2-1 bonds, mostly ending by a glucose unit.