SOPRO-PEAB Full-Fat Enzyme Active Soybean Flour

Packing: SOPRO-PEAB is packed in valve type paper bags (net weight 25 kg). Each individual package is labelled with data for quality and quantity identification of product.
Storing: Keep in cool and dry places, protected from the outside influences. Shelf life: 6 months


Baking Industry
SOPRO-PEAB is recommended for baking industry as an oxidative aid for wheat flour bleaching due to natural presence of lipoxygenase enzyme. For lower quality flour, the addition of SOPRO-PEAB prevents dough spreading. It is used in the range of 0,3-0,5% of wheat flour content, depending on the flour quality and the type of final product. SOPRO-PEAB is mixed with wheat flour in dry form and the addition of water into dough
must be increased by 1:1 due to addition of SOPRO-PEAB. It is an excellent ingredient for production of additives for baking industry.