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QuadraSoy™
Ingredients
Naturally High-Protein Soybean Flours
Loaded With Benefits
Specially selected soybean varieties are extrusion
cooked to deactivate the lipoxygenase enzymes and
improve taste. Expeller pressing removes approximately
two-thirds of the native oils. Residual oils and emulsifiers
(lecithin) ensure improved machinability and processing,
yet even with 7% oil content, natural anti-oxidants
ensure stability. Higher-protein density means using
less soy flour for great results and decreased costs.
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For
the Consumer
Better Taste
Naturally selected varieties mean less beany after-taste
Higher-protein density means using less
soy flour for great results
Better Health
Residual natural anti-oxidants, Vitamin E, Tocopherols
Cleaner Labeling
No added oils or anti-oxidants
No soy protein concentrates or isolates
All natural, low-fat soy flour
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For
the Food Processor
Greater Product Stability
Even with 7% oil content, natural anti-oxidants
ensure stability
Better Processing
Residual oils and emulsifiers (lecithin) ensure
improved machinability and processing
Decreased Costs
Higher protein density means lower net ingredient
costs
Economies of concentration mean lower
shipping and handling costs
Non-GMO or Organic
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Soy
Flour - Solutions
QuadraSoy™ High Protein, Low Fat Soybean Flour(s) are
light yellow to cream color, finely ground flour(s) are produced
from de-hulled, non-GMO, high protein soybeans that are extrusion
cooked to deactivate the trypsin inhibitor enzymes, and expeller
pressed to remove approximately two-thirds of the native oils.
The pressed cake is dry milled to the desired granulation.
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