Virgin soya flour is produced from the press cake of cold-pressed soya beans. The gentle processing method preserves the enzymatic activity, making the product suitable for specific applications in fermented or fully heated recipes. It is used for protein fortification, improves dough structure and can be used in vegan and vegetarian applications.

Quality:organic, conventional, partially de-oiled

Origin: EU, Germany

Sectors: Food, Feed

Characteristics:vegan, gluten-free, lactose-free, enzyme-active

Protein content:approx. 38–40 %