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Effective Date: July 2019 Process Owner: Managing Director Document No: HACCP 08B
Compiled by: Risk & Quality Manager Revision: #07

PRODUCT NAME

BREADSOY

DESCRIPTION

BREADSOY is an enzyme-active, full fat soya flour which is milled from selected and cleaned soya beans to produce a light yellow, non-dusty flour of extra fine particle size. It has a slight beany smell as well as an initial beany taste with a bitter aftertaste.

PURITY AND LEGAL STATUS:

Our products meet the specifications and standards laid down by regulations of the Agricultural Products Standards Act, Trade and Metrology Act and Foodstuffs, Disinfectant and Cosmetic Act of South Africa.

COMPOSITION

BREADSOY FLOUR is a natural product, rich in protein, fat and enzymes such as lipoxygenase. The protein have a high biological value and the fat, of which approximately 10% is lecithin, consists mainly of unsaturated fatty acids.

COUNTRY OF ORIGIN AND MANUFACTURING

South Africa

INGREDIENT DECLERATION

100% Soya Beans – Specification subjected to South Africa regulation on Soya Beans and control of prohibited substances.

TYPICAL ANALYSIS:
Our products meet the specifications and standards laid down by regulations of the Agricultural Products Standards Act, Trade and Metrology Act and Foodstuffs, Disinfectant and Cosmetic Act of South Africa.

PARAMETER (g/100g) SPECIFICATION – Approx. (%).
MOISTURE 4.0 – 11.3%
PROTEIN (N X 6.25) 34.0 – 45.3%
FAT* 18.0 – 24.3%
ASH CONTENT 4.0 – 8.1
* 10% Of this is lecithin, an excellent natural emulsifier
PROTEIN DISPENSABILITY INDEX (PDI) <85%
Urease >2.03
PARTICLE SIZE 94 – 99 % through 212μm sieve
MICROBIOLOGICAL ANALYSIS
YEASTS AND MOULDS <1000 /g Results available on request
SALMONELLA negative Results available on request
E.COLI negative

APPLICATION:
BREADSOY is used in fermented (yeast-raised) dough products such as bread and morning goods to improve dough properties and product quality. The combination of protein, fat, lecithin and enzyme activity results in better dough handling and machining characteristics to improve crumb colour texture, softness and shelf-life.

BREADSOY can also be used in limited additions as a nutritional additive in other food industries such as meat and breakfast cereal manufacturing provided the products are cooked.

USAGE LEVELS
BUNS AND MORNING GOODS (CAKE FLOUR) *1 – 2%
WHITE BREAD TYPES *1 – 2%
BROWN AND WHOLE-WHEAT BREAD
*(On flour mass)
*1 – 3%

ADVANTAGES:

  • It is finely milled to ensure quick and easy dispersion.
  • It improves product yield as more water can be added due to the high water holding capacity or the protein and emulsifying properties of the lecithin. The flour absorbs at least one and a half of its own mass in water.
  • It helps to strengthen the dough due to the presence of the enzyme lipoxygenase which assists in gluten forming and adds to the stability of the dough. Dough with soya is therefore less sensitive to over or under mixing.
  • It ensures a whiter crumb colour because the lipoxygenase in soya flour has the ability to bleach the yellow pigments in wheat flour. This is particularly noticeable when using low grade and unbleached flours.
  • It helps to improve texture, crumb softness and shelf-life due to the presence of lecithin, a natural emulsifier and at the same time functions as a starch complexing agent which retards the staling process in baked products.
PACKAGING & LABELLING
ALLERGEN STATUS: Contains Soy
IDENTIFICATION CODE: Ticket number: Manufacturing and best before date.
GMO Status: Contains genetically modified organisms
PACKAGING: 25kg woven polypropylene bags. (Stitched)

STORAGE /SHELF LIFE:
Manufacturing date +6 months when stored under cool, dry, well ventilated and infestation free conditions. Store away from direct sunlight. Below 25°C.

INTENDED USE AND POSSIBLE MISUSE/ABUSE
Manufacturers can use product as per application. Sensitive for people with allergic reaction to soy. Misuse or abuse if product is not used and stored as per product specification.

FOOD FRAUD
Adulteration (specifically dilution, substitution, concealment or unapproved enhancements) Mislabelling

RELIGIOUS STATUS Suitable for Religious Group: * Halaal (Muslim diet) and *Kosher (Jewish diet) Certified
CERTIFICATION Food Safety Systems certification: FSSC 22000
SAFETY Breadsoy cannot be consumed in the raw state as it can cause diarrhoea, it is a fine flour/dust and masks should be worn at all times. The product has no irritation to the skin and eyes, but safety gear should be worn for the protection of the eyes and the prevention of inhalation of soya dust.
WARRANTY We warrant that all raw materials and products are intended for human consumption. Goods supplied will meet the requirements of the South African Law, Acts, Standards and Regulations.
Effective Date: July 2019 Process Owner: Managing Director Document No: HACCP 08E
Compiled by: Risk & Quality Manager Revision: #06

PRODUCT NAME

INFRASOY (IFS)

DESCRIPTION

INFRASOY is a heat treated, enzyme inactive, full fat soya flour. The bean is milled from selected and cleaned soya beans to produce a yellow non-dusty flour of extra fine particle size. Infrasoy has a generally toasted(nutty) smell, with a slight bland to nutty and creamy taste, free of any beany or bitter aftertaste.

PURITY AND LEGAL STATUS:

Our products meet the specifications and standards laid down by regulations of the Agricultural Product Standards Act, Trade and Metrology Act and Foodstuffs, Disinfectant and Cosmetic Act of South Africa.

COMPOSITION

INFRASOY is a natural product, rich in protein and fat. The product contains natural emulsifying and stabilizing properties.

COUNTRY OF ORIGIN AND MANUFACTURING

South Africa

INGREDIENT DECLERATION

100% Soya Beans – Specification subjected to South Africa regulation on Soya Beans and control of prohibited substances.

TYPICAL ANALYSIS:
Our products meet the specifications and standards laid down by regulations of the Agricultural Products Standards Act, Trade and Metrology Act and Foodstuffs, Disinfectant and Cosmetic Act of South Africa.

PARAMETER (g/100g) SPECIFICATION – Approx. (%).
MOISTURE 2 – 6
PROTEIN (N X 6.25) 36 – 45
FAT* 18 – 24
ASH CONTENT 4.0 – 8.0
DIETARY FIBRE 5 – 10
CARBOHYDRATE 18 – 30
ENERGY (Joules) 1680
* 10% Of this is lecithin, an excellent natural emulsifier
PROTEIN DISPENSABILITY INDEX (PDI) Typically 17
PARTICLE SIZE 97% through 212μm sieve
MICROBIOLOGICAL ANALYSIS
YEASTS AND MOULDS < 1000 /g Results available on request
SALMONELLA negative Results available on request
E.COLI negative

APPLICATION:
INFRASOY is used in non fermented products such as flat breads, sweet baked goods, waffles, pancakes, donuts, soft cookies, dry mixes and confectionery goods. Infrasoy is also used in instant cereals (corn soy blends), spreads (peanut butter alternatives), energy bars, nutritional drinks, snacks and pasta. Furthermore it can be used in meat and non-dairy (lactose free) related products.

USAGE LEVELS
Use at 3%-5% wheat flour basis in baked goods for health or grain related products. Can replace 25% – 35% of peanut solids in health bars or sweet goods.

ADVANTAGES:
INFRASOY is finely milled for quick and easy dispersion. It improves product yield as more water can be added due to high water holding capacity or the protein and emulsifying properties of the lecithin can be used in various applications for confectionery goods.

ADVANTAGES:
INFRASOY has the following functional benefits:

  • Creates a smooth mouth feel, because of natural emulsifying properties.
  • Heat treatment process stabilises the product, restricts fat absorption during deep-fat frying.
  • The (roasting) heat treatment process results in a product with a STRONG nutty flavour.
  • Restricts moisture loss during confectionery baking thus ensuring higher moisture absorption and softer texture.
  • The water retention abilities increase the shelve life of baked goods.
  • Can be used on its own as a soy nut (high protein) spread or paste.
PACKAGING & LABELLING
ALLERGEN STATUS: Contains Soy
IDENTIFICATION CODE: Ticket number: Manufacturing and best before date.
GMO Status: Contains genetically modified organisms
PACKAGING: 25kg woven polypropylene bags.

STORAGE /SHELF LIFE:
Manufacturing date + 6 months when stored under cool, dry, ventilated and infestation-free conditions. Storage temperature should not exceed 27°C . Store away from direct sunlight. If bags are open, use within a month, keep closed (sealed). Bags should not be in direct contact with floors or walls.

INTENDED USE AND POSSIBLE MISUSE/ABUSE
Manufacturers can use product as per application. Sensitive for people with allergic reaction to soy. Misuse or abuse if product is not used and stored as per product specification.

FOOD FRAUD
Adulteration (specifically dilution, substitution, concealment or unapproved enhancements)

  • Mislabelling
  • Grey Market (including diversion, parallel trade, etc.), theft
  • Smuggling
  • Concealment
  • Dilution
  • Counterfeiting
RELIGIOUS STATUS Suitable for Religious Group * Halaal (Muslim diet) and *Kosher (Jewish diet) Certified.
CERTIFICATION Safety System Accreditation: FSSC 22000
WARRANTY The information contained in this documents is given in good faith and it is to the best of our knowledge and reliable.
Effective Date: May 2019 Process Owner: Managing Director Document No: HACCP 08H
Compiled by: Risk & Quality Manager Revision: #04

PRODUCT NAME

SOYA GRITS (KIBBLED)

DESCRIPTION

Soy Bean Kibbled is a heat treated, enzyme inactive, kibbled soya grit which is milled from selected and cleaned soya beans to produce a dark yellow to brownish non-dusty grit of specified particle size. The product has a nutty smell and nutty taste.

PURITY AND LEGAL STATUS:

Our products meet the specifications and standards laid down by regulations of the Agricultural Products Standards Act, Trade and Metrology Act and Foodstuffs, Disinfectant and Cosmetic Act of South Africa.

COMPOSITION

Soya Grits (Kibbled) is a natural product, heat treated, rich in protein and fat. Product contains high water absorption levels, natural emulsifying and stabilizing properties. Suitable for low GI and other health breads and soya spreads.

COUNTRY OF ORIGIN AND MANUFACTURING

South Africa

INGREDIENT DECLERATION

100% Soya Beans – Specification subjected to South Africa regulation on Soya Beans and control of prohibited substances.

TYPICAL ANALYSIS:
Our products meet the specifications and standards laid down by regulations of the Agricultural Products Standards Act, Trade and Metrology Act and Foodstuffs, Disinfectant and Cosmetic Act of South Africa.

PARAMETER (g/100g) SPECIFICATION – Approx. (%).
MOISTURE 6%
PROTEIN (N X 6.25) 35 – 45%
FAT* 18 – 24%
ASH CONTENT 4 – 8%
CRUDE FIBRE 4 – 8%
CARBOHYDRATE 18%
ENERGY (Joules) 1689kJ
Particle size Between 3 to 8 mm
MICROBIOLOGICAL ANALYSIS
YEASTS AND MOULDS <1000 cfu/g Results available on request
SALMONELLA negative Results available on request
E.COLI negative

APPLICATION:
Soya Grits (Kibbled) are used to add texture in bread. It can be used in non fermented products such as flat breads, sweet baked goods, waffles, donuts, dry mixes, confectionery goods. Can also be used in spreads (peanut-butter alternative), energy bars, snacks, cereals and granolas.

PACKAGING & LABELLING
ALLERGEN STATUS: Soya flour/beans is a known allergen. Manufacturing Plant is for Soya only.
IDENTIFICATION CODE: Ticket number: Manufacturing and best before date.
GMO Status: Contains more than 5% genetically modified organisms
PACKAGING: 25kg woven polypropylene bags. (stitched)
MELAMINE STATEMENT: Our product are safe for human consumption and free from Melamine

STORAGE /SHELF LIFE:
Manufacturing date +6 months when stored under cool, dry, well ventilated and infestation-free conditions. Store away from direct sunlight. Below 25°C.

INTENDED USE AND POSSIBLE MISUSE/ABUSE
Customers can use product as per application. Misuse or abuse if product is not used and stored as per product specification.

FOOD FRAUD
Adulteration (specifically dilution, substitution, concealment or unapproved enhancements)

  • Mislabelling
  • Grey Market (including diversion, parallel trade, etc.), theft
  • Smuggling
  • Concealment
  • Dilution
  • Counterfeiting
RELIGIOUS STATUS Suitable for Religious Group: * Halal (Muslim diet) and *Kosher (Jewish diet) Certified
CERTIFICATION Food Safety System Certification: FSSC 22000
SAFETY Soya Grits (Kibbled) has no irritation to the skin and eyes, but safety gear should be worn for the protection of the eyes and the prevention of inhalation of soya dust.
WARRANTY We warrant that all raw materials and products are intended for human consumption. Goods supplied will meet the requirements of the South African Law, Acts, Standards and Regulations.
Effective Date: July 2019 Process Owner: Managing Director Document No: HACCP 08D
Compiled by: Risk & Quality Manager Revision: #01

PRODUCT NAME

DEFATA SOY

DESCRIPTION

DEFATA SOY is a heat treated enzyme inactive, defatted soya flour which is milled from selected and cleaned soya beans to produce an eggshell to golden non-dusty flour of extra fine particle size. It has a pleasant nutty flavour, natural to nutty odour, which does not have any beany or bitter aftertaste.

PURITY AND LEGAL STATUS:

Our products meet the specifications and standards laid down by regulations of the Agricultural Products Standards Act, Trade and Metrology Act and Foodstuffs, Disinfectant and Cosmetic Act of South Africa.

COMPOSITION

DEFATA SOY is a natural product, rich in protein and almost no fat. The product contains natural emulsifying and stabilizing properties.

COUNTRY OF ORIGIN AND MANUFACTURING

South Africa

INGREDIENT DECLERATION

100% Soya Beans – Specification subjected to South Africa regulation on Soya Beans and control of prohibited substances.

TYPICAL ANALYSIS:
Our products meet the specifications and standards laid down by regulations of the Agricultural Products Standards Act, Trade and Metrology Act and Foodstuffs, Disinfectant and Cosmetic Act of South Africa.

PARAMETER (g/100g) SPECIFICATION – Approx. (%).
MOISTURE 8,0 %
PROTEIN (N X 6.25) 50,0 %
FAT* 1,5 %
ASH CONTENT 6,0 %
CRUDE FIBRE 3,3 %
UREASE ACTIVITY 0.05 – 0.3%
PROTEIN DISPENSABILITY INDEX (PDI) Typically 17
PARTICLE SIZE 95 % through 212μm sieve
High Solubility 85 – 95 minimal heat treatment (enzyme active)
Medium Solubility 65 – 75 moderate heat treatment (partially enzyme active
Low Solubility 18 – 30 full heat treatment (enzyme inactive)
MICROBIOLOGICAL ANALYSIS
YEASTS AND MOULDS <1000 cfu/g
SALMONELLA negative
E.COLI negative

APPLICATION:
Milk Replacer, Meat Products, Protein Beverages, Hydrolysed Veg, Protein, Coatings, Flavour Carrier and Hard Biscuits.

PACKAGING & LABELLING
ALLERGEN STATUS: Contains Soy
IDENTIFICATION CODE: Ticket number: Manufacturing and best before date.
GMO Status: Contains genetically modified organisms
PACKAGING: 25kg woven polypropylene laminated bags. (Stitched)

STORAGE /SHELF LIFE:
12 Months when stored under cool, dry, well ventilated and infestation free conditions. Store away from direct sunlight. Below 27°C.

INTENDED USE AND POSSIBLE MISUSE/ABUSE
Manufacturers can use product as per application. Sensitive for people with allergic reaction to soy. Misuse or abuse if product is not used and stored as per product specification.

FOOD FRAUD
Adulteration (specifically dilution, substitution, concealment or unapproved enhancements)

  • Mislabelling
  • Grey Market (including diversion, parallel trade, etc.), theft
  • Smuggling
  • Concealment
  • Dilution
  • Counterfeiting
RELIGIOUS STATUS Suitable for Religious Group * Halaal (Muslim diet) and *Kosher (Jewish diet) Certified
CERTIFICATION Food Safety System Certification: ISO 22000
WARRANTY We warrant that all raw materials and products are intended for human consumption. Goods supplied will meet the requirements of the South African Law, Acts, Standards and Regulations.

IMPILO PRODUCTS (PTY) LTD

Unit 10 Steyns Industrial Park,
C/O Helen and Van Riebeeck Street,
Hermanstad, Pretoria, 0001

P.O. Box 16035
Pretoria North, 0116