Soy Proteins
| Form | dry, porous granulate in the form of small balls |
|---|---|
| Particle size | 3 - 5 mm with a tolerance of 20% |
| Color | beige to light brown, slight darker discoloration possible |
| Organoleptic properties | fairly firm, slightly crunchy granulate, soft and pliable after preparation |
| Taste and odor | characteristic of soy, free from foreign tastes |
| Water absorption | 350% |
| Protein in dry matter (Nx6,25) | min 50,0 % |
| Cellulose | max 3,5 % |
| Moisture | max 8,0 % |
| Fat | max 1,5 % |
| Ash | max 6,5 % |
| SO2 content | max 0,00003 % |
| Mechanical impurities | not permitted |
| Pests and residues | not permitted |
| Aerobic bacteria | max 50 000 cfu/g |
| Yeasts and Molds | max 1 000 cfu/g |
| Enterobacteriaceae | max 100 cfu/g |
| E.Coli | max 10 cfu/g |
| Salmonella | absent /25g |
| per 100g | ● carbohydrates 15g of which sugars 9,5g ● fat 0,5g of which saturated 0,1g |
| Shelf life | 24 months from date of production. |
| Form | Granulate |
Food industry. Packaging Paper bags, 15 kg, on a pallet of 750 kg. Intended for food contact and compliant with Regulation (EC) No 1935/2004 and Regulation (EC) No 10/2011. Storage Store in original sealed packaging, at an air temperature not exceeding 25°C and relative humidity not exceeding 75%.
