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Full Fat Soya Flour

This is obtained from Soya Bean seeds by the process of cleaning, cracking, soy cotyledon, full fat flakes and finally grinding takes place which forms Soy flour to requisite particle size to get a fine powder with creamy yellow color. (Soy flour is a product of milling soybean flakes that have either retained the soybean’s naturally occurring oil to make full fat flour. Full fat Flour products appears in enzyme active form and in different particle sizes from ultra fine powders (i.e., soy flour)

Quality attributes:

  • High shelf life
  • Hygienic packaging
  • Rich in protein and fiber
  • Adulteration free


  • Packing: In 25Kg and 50Kg
  • Weight in 20ft 18-19.00Mt
  • Delivery: Ready
  • Bags: PP Bags .





It is used in gluten and gluten free cooking alike to improve flavor and to add a wonderful moist quality to baked goods. It can also reduce the amount of fat absorbed when used in fried foods.

It has binding properties, so it can reduce the need for other binding ingredients in baking, such as eggs. It can also slow the rate at which baked goods go stale. A bit like natural preservative.

Health Benefits

In addition to the excellent nutritional value of soy protein, scientists have found that consumption of soy protein can contribute to reducing the risk of heart disease by lowering blood cholesterol and increasing the flexibility of blood vessels. The FDA has approved a health claim stating that “25 grams of soy protein in a daily diet low in saturated fat and cholesterol can help reduce total and LDL cholesterol that is moderately high to high.”


Product: Full Fat Soya Flour

 Protein  40% Min.
 Fat Content  20 % Min
 Crude Fiber 3.50% Max.
 Moisture 9.00 % Max.
 Total Ash 7.00 % Max. 
 Acid Insoluble Ash  0.35% Max. 
 Urease Activity  2 % Max.
 Physical Form  Powder
 Colour  Light Yellow
 Smell & Taste  Typically Soya 
 Density  0.50 gm/cc
 Sieve Analysis 95%Pass Through 20-60 Mesh ( ASTM)
 Total Plate Count  10000 Cells/gm
 Coliform  < 10/gm.
 E-Coli  Nil
 Salmonell  Nil/25 gm
 Yeast & Mould  < 100 Cells/gm

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