Texturized soy protein

CHARACTERISTICS

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

• FAT (DRY BASE) – SOXHLET MAX. 6.5%

• CRUDE FIBER MAX. 5%

• TOTAL CARBOHYDRATES MAX. 35%

• MOISTURE MAX. 8%

• UREASE ACTIVITY <0,01 UPH

• ASH MAX. 6%

• PACKAGING:15-20 KG TWO LAYERS OF PAPER AND POLYPROPYLENE RAFFIA WITH POLYETHYLENE INNER BAG.