Roasted full fat soy flour is used in bakery products to increase the water absorption of the dough, which increases yield and extends shelf life. ROSY100 can also be used in cake donuts to reduce the amount of oil absorbed by the donut during frying.
SUGGESTED APPLICATIONS
- Cake donuts
- Sweet baked goods
- Waffles, pancakes
- Dry mixes
FEATURES AND BENEFITS
- Cost Savings versus other emulsifiers
- Increases dough's water absorption, increasing dough yield
- Reduces cost of fat in any recipe
- Improves griddle release in waffles
- Restricts fat absorption during deep-fat frying
- Higher moisture absorption results in a more tender texture and improved shelf life
NUTRITIONAL QUALITIES
- All natural product; no chemicals used in processing
- High in protein (40%)
- Contains all the naturally occurring fat
- "Heart Healthy" approval by FDA
- 100% vegetarian product
- Minimal processing retains highest levels of isoflavones
- Whole soy supplies all nine essential amino acids; complements the amino acid profile of cereal protein
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