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Technical characteristics
- Kind of flourSoy
Description
Stone Milled and Unrefined
Soya Beans are an excellent source of Vegetable Protein. They are also a good source of Fibre, Calcium, Iron, Zinc, Phosphorous, Magnesium, Thiamin, Riboflavin, Niacin and Folacin.
USES: When baking bread, combine Soya Flour together with Wheat flour for superior nutrition and baking quality. Ratio: 1 part Soya Flour to 20 parts Wheat flour. Soya Flour may be used in cookies or as a thickener for soups.
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Soya Flour
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