Fullfat Soy Flour Untoasted

Our enzyme-active fullfat soy flour is used for dough preparation of white biscuits and toast bread and increases water binding as well as dough volume. It gives white biscuits a lighter and softer crumb through enzymatic bleaching. The enzyme-active soy flour is also suitable, among other things, as a basis for the production of soy drinks. This soy flour is produced at the Austrian Witzmann Mill from guaranteed genetically unmodified regionally grown soybeans. The enzyme-active soy flour is also available in organic quality.