NATURAL Smooth Defatted Soya Flour NJ057
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Characteristics:
Characteristics
Detailed product description
Soya flour has a protein
content of around 53%; adding it to dough increases the nutritional value of the final product. Thanks to its good emulsifying properties, it can also be used to partially replace eggs.
The reduced fat content in the flour, down to 1 per cent, significantly extends its shelf life.
On the Dukan Diet, 20 g of soya flour is permitted as a ‘tolerated food’ from Phase 2 onwards.
Ingredients:
Hulled soya beans
Nutrition (per 100 g):
| Nutrient | per 100 g / 100 ml |
|---|---|
| Energy | 1 497 kJ / 356 kcal |
| Fat | 8 g |
| of which saturates | 1,6 g |
| Carbohydrate | 14 g |
| of which sugars | 6,2 g |
| Protein | 49,6 g |
Usage:
We use soya flour for baking, either on its own or as part of a mixture. It is also used to thicken soups and sauces and to make spreads. It works well as a binding agent when making meatballs and meatloaf
Storage:
Store in a dry place.
Allergens:
Sója.
Suitable for:
gluten-free, for weight loss, no added sugar, low in fat, from phase 2 of the Dukan Diet as a tolerated food
