Soy protein flour

CHARACTERISTICS

• PROTEIN (DRY BASE, NX6.25) – KJELDAHL MIN. 49%

• FAT (DRY BASE) – SOXHLET MAX. 6.5%

• CRUDE FIBER MAX. 6%

• TOTAL CARBOHYDRATES MIN. 18% - MAX. 25%

• MOISTURE MAX. 8%

• UREASE ACTIVITY MIN. 0,01 UPH - MAX 0,09 UPH

• ASH (500 - 550 °C) MAX. 7%

• PACKAGING: 25 KG TWO LAYERS OF PAPER AND POLYPROPYLENE RAFFIA WITH POLYETHYLENE INNER BAG.