Soia
Soy flour.
Instructions for use:
Flour rich in proteins and with a low glycemic index, therefore suitable for special diets for vegans, vegetarians and diabetics. Naturally gluten-free**, therefore it is not suitable for leavened dough, but to be mixed with wheat flours to prepare bread and baked goods. The enzymes, naturally present in the product, give a pleasant white color to the bread crumbs, while the lecithins improve the alveolation and softness of the final product.
Weight:
1 - 5 - 25 kg
CYLINDER GROUND PRODUCT
| Proteins | 40% |
