VIOSOY MI

Full-fat, inactivated soya flour with a protein content of approx. 40% – ideal for emulsification in confectionery and baked goods.

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The native lecithin ensures creamy textures and stable emulsions. The product helps create stable fillings and smooth doughs.

Typical applications: filling creams, nougat, biscuit doughs, cake batters.

Quality:conventional

Origin: Germany

Sectors: Food, Confectionery

Properties: high in protein, emulsifying, high in lecithin

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Ceresal GmbH