Organic Soy Flakes Meal for Healthy Cooking and Baking

Product Description

                                                                  Low-temperature Soya Flakes 

Description: 

Low-temperature Soya flakes is produced in accordance with an IP program that is based on NON-GMO 

soybean source of origin, with documented identity preservation at each stage of processing , independent, 

third-party certification of conformance to defined IP procedures. 

Application: Low-temperature Soya flakes are one perfect kind of material to produce kinds of 

soy protein. 

 

Standard quality items:

Chemical Analysis	SPECIFICATION	METHODS OF ANALYSIS
Protein(N×6.25 on dry basis)	Min. 55%	GB/T5009.5-2010(KJELDAHL)
NSI	Min. 80.0%	GB/T 5511-85
Moisture	Max. 9.0%	GB/T5009.3-2010
Ash	Max. 6.5%	GB/T5009.4-2010
Fat	Max. 0.6%	GB/T5009.6-2008
Husk content%	Max. 1.8%	CP-GC-01
Physical Properties
Color	Bland	CP-GC-01
Flavor	Yellow	CP-GC-01
Particle Size on 60 Mesh	Max 4%	CP-GC-01
Foreign Mass	Max.0.05%	CP-GC-01
Microbiology	SPECIFICATION	METHODS OF ANALYSIS
Standard plate count	Max 10000/g	SN0168-92
E.Coliper/gram	Negative	SN0169-92
Salmonella per/gram	Negative	SN0170-92
Coliform per/100 gram	Max 30/g	SN0169-92
Packing	50kg/bag net weight, paper/plastic bags poly-lined
Label	Brand name; Product name, Manufacturer ,CIQ register no., Batch no.,  Manufacture date and Expiry date
Storage	The product should be stored on the pallet, and in a dry cool place (at a  temperature of ≤23ºC and a relative humidity of ≤60ºC)
Shelf Life	Following the above guidelines should insure 12 months' shelf life.