Toasted Soyabean Grit
Toasted Soy Grits, Full Fat are produced from cleaned, dry whole soybeans. The process utilizes dry milling technology which involves roasting,
dehulling and milling into grits (any particle size requested). All the oil has been left in the soybean, to provide the full functional properties of soybeans.
Soy grits are toasted to optimize flavor, nutrition, and water absorption and minimize enzyme activity. Soy grits are especially useful for enhancing the protein and textural qualities of semi-moist formulas, biscuits, and treats.
Specification
| Protein | Min. 52% |
| Fat Content | Max 1.0% |
| Crude Fiber | Max 3.5% |
| Moisture | Max 10% |
| Total Ash | Max 6.5% |
| Sand Silica | Max 1.0% |
| Urease Activity | 0.3 Mg N2 at 30c |
| Physical Form | Grit |
| Smell & Taste | Typically Soya |
| Total Plate Count | -- |
| Coliform | -- |
| E-coil | -- |
| Salmonella | -- |
| Yeast & Moulds | -- |
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