White Flake and Flour
White Flake Food-Grade Soy Meal is a fat-free protein product, which is the source material for production of food-grade fat-free soy flour and soy grits, textured, concentrated and isolated soy proteins. Used in making bakery products, concentrated foods, meat and fish products in order to enhance their biological value and reduce costs.
Depending on the purpose and requisite staple application properties, the White Flake is made using various degrees of heat treatment and has the following product mix:
Baltsoy Grade 70 is white flake made using moderate heat treatment. It is used for production of textured soy products and fat-free soy flour for baking, candy, and pasta industries, meat and fish processing, and for effective replacement of dry fat-free milk and egg powder in various food industries.
Baltsoy Grade 80 is white flake made using the least amount of heat treatment. It is used for production of isolated, concentrated and textured soy products, and as a technical additive in the bakery and candy-making industry.
|
Color | From light yellow to cream |
| Odor | Peculiar to product without off-flavors |
| Taste | Soft, without off-taste |
| Structure | Bulk homogeneous product without impurities |
| Particle size | Go through 10-mm sieve 100 % |
| Weight fraction of moisture %, at most | 10 .0 |
| Weight fraction of protein, as bone-dry solids, %, at least | 50.0 |
| NSI under moderate heat treatment | 60 |
| NSI under the least amount of heat treatment | 80 and up |
| Weight fraction of fat, as bone-dry solids,%, at most | 1.3 |
| Weight fraction of ashes, as bone-dry solids, %, at most | 6.5 |
| Weight fraction of raw fiber, as bone-dry solids, %, at most | 3.5 |
| Cysteine | 0.7 |
| Histidine | 1.4 |
| Isoleucine | 2.5 |
| Leucine | 4.3 |
| Lysine | 3.4 |
| Methionine | 0.7 |
| Phenylalanine | 2.8 |
| Threonine | 2.1 |
| Tryptophan | 0.6 |
| Tyrosine | 1.8 |
| Valine | 2.6 |
| Calcium | 280.0 |
| Copper | 1.3 |
| Iron | 8.0 |
| Magnesium | 310.0 |
| Manganese | 3.4 |
| Phosphorus | 725.0 |
| Potassium | 2,310.0 |
| Sodium, at most | 10.0 |
|
Zinc | 5.0 |
Packaging:
- polypropylene bags with an insert / paper laminated net weight up to 40 kg
- soft polypropylene containers (big bags) net weight up to 1,000 kg.
or upon agreement with the customer;
Packaging has the manufacturer’s logo and a label inserted into the seam with standard information for the customer.
Shelf life: 12 months.
Store in ventilated room in original packing under temperature below 25 Celsius degrees and relative air humidity at or below 70%.
Baltsoy fat-free soy flour is an all-purpose food-grade soy flour used in making a wide range of foods in order to enhance their biological value and reduce costs. It is made from the Baltsoy “white flake” with varying degree of grinding. Depending on the purpose and staple application properties, the following product mix is manufactured:
Baltsoy Flour 70(100) (with grinding level of 80 to 100 mesh) is made from the white flake produced under moderate heat treatment. It is used during the production of meat, sausage and fish products, in bakery and pasta industries, and is also used as an effective replacement of dry fat-free milk and egg powder;
Baltsoy Flour 80(100) (with grinding level of 80 to 100 mesh) is made from the white flake produced under the least amount of heat treatment. It is used in manufacturing of extrusion products in the concentrated food industry, and is used as a source material in bakery and candy industry.
The food-grade fat-free soy flour is made from non-GM raw materials, and is an excellent source of protein, which is well balanced in terms of the ratio of valuable amino acids, a source of B and PP vitamins, and many micro- and macro-elements.
|
Color | From light yellow to cream |
| Odor | Peculiar to soy flour, without off-odors |
| Taste | Soft, without off-taste |
| Structure | Bulk homogenous product without dark impurities |
| Particle size |
Go through 10-mm sieve no less than 90% |
| Weight fraction of moisture %, at most | 8.0 |
| Weight fraction of protein, as bone-dry solids, %, at least | 50.0 |
| NSI of 70(100) grade | 60 |
| NSI of 80(100) grade | 80 and up |
| Weight fraction of fat, as bone-dry solids,%, at most | 1.3 |
| Weight fraction of ashes, as bone-dry solids, %, at most | 6.5 |
| Weight fraction of raw fiber, as bone-dry solids, %, at most | 3.5 |
| Cysteine | 0.7 |
| Histidine | 1.4 |
| Isoleucine | 2.5 |
| Leucine | 4.3 |
| Lysine | 3.4 |
| Methionine | 0.7 |
| Phenylalanine | 2.8 |
| Threonine | 2.1 |
| Tryptophan | 0.6 |
| Tyrosine | 1.8 |
| Valine | 2.6 |
| Calcium | 280.0 |
| Copper | 1.3 |
| Iron | 8.0 |
| Magnesium | 310.0 |
| Manganese | 3.4 |
| Phosphorus | 725.0 |
| Potassium | 2,310.0 |
| Sodium, at most | 10.0 |
|
Zinc | 5.0 |
Shelf life:
- Baltsoy 70(100) soy flour 12 months;
- Baltsoy 80(100) soy flour 3 months.
Store in ventilated room in original packing under temperature at or below 25°С and relative air humidity at or below 60%.