Enzyme active full fat soy flour is used in bakery products as a dough conditioner and bleaching agent. Made with non-GMO soybeans, EASY100 is the all-natural and non-GMO alternative to defatted soy flour or relecithinated soy flour.
Enzyme Active Full Fat Soy Ingredients
Enzyme active full fat soy ingredients contain all the oil and protein of the whole soybean. The processing retains the maximum of enzyme activity (90 PDI) giving them excellent functional properties. NPI uses no chemicals or solvents in the process of manufacturing its ingredients, and uses only non-GMO or organic soybeans. Full fat soy is high in protein (40%) and rich in oil (24%).
EASY100 Enzyme Active Full Fat Soy Flour
EASY16 Enzyme Active Full Fat Soy Meal
Enzyme active full fat soy meal is a replacement technology for traditional "whole soybean" tofu and soymilk manufacturing, offering industrial manufacturers a shorter soaking time and reduced okara. Made with all non-GMO soybeans, EASY16 is available in either conventional non-GMO or certified organic.
White Bread made with EASY100
EASY100 Enzyme Active Full Fat Soy Flour is part of the USDA standard of identity of white pan breads, and is also a base ingredient in many dough conditioning systems. This basic white bread formula demonstrates the bleaching effect of EASY100 at only 0.5% (wheat flour basis).
