Click on a product below to see detailed information
- BREADSOY
- NON GMO BREADSOY
- DE-HULLED BREADSOY (GM OR NON-GM)
- INFRASOY
- INFRASOY - DARK ROAST
- NON GMO INFRASOY
- SOYA GRIT
- DEFATTED SOY
| Effective Date: | March 2023 | Process Owner: | Managing Director | Document No: | SPEC I 01 |
| Compiled by: | Risk & Quality Manager | Revision: | #08 |
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 – 11% |
| PROTEIN (N X 6.25) | 34 – 45% |
| FAT* | 18 – 24% |
| ASH CONTENT | 4.0 – 5.5 |
| * 10% Of this is lecithin, an excellent natural emulsifier | |
| PROTEIN DISPENSABILITY INDEX (PDI) | <85% |
| Urease | >2.00 |
| PARTICLE SIZE | 85 – 92 % through 212 micron 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. TRANSPORT: INTENDED USE AND POSSIBLE MISUSE/ABUSE: FOOD FRAUD:
|
|
| 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: | March 2023 | Process Owner: | Managing Director | Document No: | SPEC I 02 |
| Compiled by: | Risk & Quality Manager | Revision: | #01 |
PRODUCT NAME
NON GMO BREADSOY
DESCRIPTION
Non-GMO BREADSOY is an enzyme-active, full fat soya flour which is milled from selected and cleaned non-gmo 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 |
Non-GMO 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. Import of soya beans are depending on customer demand and the local availability. |
| 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 – 11% |
| PROTEIN (N X 6.25) | 34 – 45% |
| FAT* | 18 – 24% |
| ASH CONTENT | 4.0 – 5.5 |
| * 10% Of this is lecithin, an excellent natural emulsifier | |
| PROTEIN DISPENSABILITY INDEX (PDI) | <85% |
| Urease | >2.00 |
| PARTICLE SIZE | 85 – 92 % through 212 micron sieve |
| MICROBIOLOGICAL ANALYSIS | ||
|---|---|---|
| YEASTS AND MOULDS | <1000 /g | Results available on request |
| SALMONELLA | negative | Results available on request |
| E.COLI | negative | |
APPLICATION:
Non-GMO 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 and improves crumb colour texture, softness and shelf-life.
Non-GMO 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 less than 1% 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. TRANSPORT: INTENDED USE AND POSSIBLE MISUSE/ABUSE: FOOD FRAUD:
|
|
| 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: | March 2023 | Process Owner: | Managing Director | Document No: | SPEC I 07 |
| Compiled by: | Risk & Quality Manager | Revision: | #01 |
PRODUCT NAME
DE-HULLED BREADSOY (GM OR NON-GM)
DESCRIPTION
BREADSOY DEHULLED is an enzyme-active, full fat soya flour which is milled from selected and cleaned soya beans (GM or NON-GM), (the hull is removed) 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 DE-HULLED 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 (GM or NON-GM) – 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 – 11% |
| PROTEIN (N X 6.25) | 34 – 45% |
| FAT* | 18 – 24% |
| ASH CONTENT | 4.0 – 8.0 |
| * 10% Of this is lecithin, an excellent natural emulsifier | |
| PROTEIN DISPENSABILITY INDEX (PDI) | <85% |
| Urease | >2.00 |
| PARTICLE SIZE | 85 – 92 % through 212 micron sieve |
| MICROBIOLOGICAL ANALYSIS | ||
|---|---|---|
| YEASTS AND MOULDS | <1000 /g | Results available on request |
| SALMONELLA | negative | Results available on request |
| E.COLI | negative | |
APPLICATION:
BREADSOY DE-HULLED 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 and improves crumb colour texture, softness and shelf-life.
BREADSOY DE-HULLED 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. Soya flour/beans is a known allergen. Manufacturing Plant is for Soya only. |
| IDENTIFICATION CODE: | Ticket number: Manufacturing and best before date. |
| GMO Status: | GMO – Contains genetically modified organisms and NON-GMO – Contains less than 1% 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. TRANSPORT: INTENDED USE AND POSSIBLE MISUSE/ABUSE: FOOD FRAUD:
|
|
| 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: | March 2023 | Process Owner: | Managing Director | Document No: | SPEC I 03 |
| Compiled by: | Risk & Quality Manager | Revision: | #8 |
PRODUCT NAME
INFRASOY (IFS)
DESCRIPTION
INFRASOY 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 from plant origin – Subjected to South Africa regulation on Soya Beans and control of prohibited substances. Import of soya beans are depending on customer demand and the local availability. |
| 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 – 5.5 |
| 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 | 94 – 100% through 212 micron sieve |
| MICROBIOLOGICAL ANALYSIS | ||
|---|---|---|
| YEASTS AND MOULDS | < 1000cfu /g | Results available on request |
| SALMONELLA | negative | Results available on request |
| E.COLI | negative | |
| Heavy Metal | As per regulation R545 | |
| Pesticides Residue | As per regulation R246 | |
| Aflatoxins | <0.5 ppm | |
| Urease (Enzyme activity) | <0,3 | |
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.
FUNCTIONALITY:
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. |
| Vulnerability groups: | Do not use if allergic to soya. |
| PACKAGING: | 25kg woven polypropylene bags. |
|
STORAGE /SHELF LIFE: ROAD TRANSPORT: INTENDED USE AND POSSIBLE MISUSE/ABUSE FOOD FRAUD
|
|
| 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: | March 2023 | Process Owner: | Managing Director | Document No: | SPEC I 06 |
| Compiled by: | Risk & Quality Manager | Revision: | #01 |
PRODUCT NAME
INFRASOY – DARK ROAST
DESCRIPTION
GMO INFRASOY (Dark Roast) is a heat treated, enzyme inactive, full fat soya flour which is milled from selected and cleaned soya beans to produce a yellow non-dusty flour of extra fine particle size.
GMO INFRASOY (Dark Roast) have 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 |
GM INFRASOY (Dark roast) 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% GM Soya Beans from plant origin – Subjected to the South African Regulation of 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 | 94 – 100% through 212 micron sieve |
| MICROBIOLOGICAL ANALYSIS | ||
|---|---|---|
| YEASTS AND MOULDS | < 1000cfu /g | Results available on request |
| SALMONELLA | negative | Results available on request |
| E.COLI | negative | |
| Heavy Metal | As per regulation R545 | |
| Pesticides Residue | As per regulation R246 | |
| Aflatoxins | <0.5 ppm | |
| Urease (Enzyme activity) | <0,3 | |
APPLICATION:
GM INFRASOY (Dark roast) 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:
GM INFRASOY (Dark roast) 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.
FUNCTIONALITY:
GM INFRASOY (Dark roast) 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 Soya |
| IDENTIFICATION CODE: | Ticket number: Manufacturing and best before date. |
| GMO Status:: | Contains genetically modified organisms. |
| Vulnerability groups: | Do not use if allergic to soya. |
| 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. ROAD TRANSPORT: INTENDED USE AND POSSIBLE MISUSE/ABUSE FOOD FRAUD
|
|
| 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: | March 2023 | Process Owner: | Managing Director | Document No: | SPEC I 04 |
| Compiled by: | Risk & Quality Manager | Revision: | #01 |
PRODUCT NAME
NON GMO INFRASOY (IFS)
DESCRIPTION
NON-GMO INFRASOY is a heat treated, enzyme inactive, full fat soya flour which is milled from selected and cleaned soya beans to produce a yellow non-dusty flour of extra fine particle size.
NON-GMO INFRASOY have 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 |
NON-GM 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 from plant origin – Subjected to South Africa regulation on Soya Beans and control of prohibited substances. Import of soya beans are depending on customer demand and the local availability. |
| 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 – 5.5 |
| CRUDE 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 | 94 – 100% through 212 micron sieve |
| MICROBIOLOGICAL ANALYSIS | ||
|---|---|---|
| YEASTS AND MOULDS | < 1000cfu /g | Results available on request |
| SALMONELLA | negative | Results available on request |
| E.COLI | negative | |
| Heavy Metal | As per regulation R545 | |
| Pesticides Residue | As per regulation R246 | |
| Aflatoxins | <0.5 ppm | |
| Urease (Enzyme activity) | <0,3 | |
APPLICATION:
NON-GM 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:
NON-GM 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.
FUNCTIONALITY:
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 Soya |
| IDENTIFICATION CODE: | Ticket number: Manufacturing and best before date. |
| GMO Status:: | Contains less than 1% genetically modified organisms |
| Vulnerability groups: | Do not use if allergic to soya. |
| 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. ROAD TRANSPORT: INTENDED USE AND POSSIBLE MISUSE/ABUSE FOOD FRAUD
|
|
| 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: | April 2023 | Process Owner: | Managing Director | Document No: | SPEC | 09 |
| Compiled by: | Risk & Quality Manager | Revision: | #05 |
PRODUCT NAME
SOYA GRITS (KIBBLED)
DESCRIPTION
Soya Grits (Kibbled) is partially heat treated, enzyme active, which is milled from selected and cleaned gmo soya beans to produce a yellow non-dusty grit of specified particle size. The product has a nutty smell and 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 |
GMO Soya Grits (Kibbled) is a natural product, partially 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. Product cannot be consumed in a raw state. |
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 – 5.5% |
| Heavy metal | As per regulation 545 |
| Pesticides residue | As per regulation 246 |
| Total aflatoxin | <50 ppb |
| Particle size | 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:
GMO Soya Grits (Kibbled) are used to add texture in bread. It can be used in non fermented products such as sweet baked goods, waffles, donuts, dry mixes, confectionery goods. Can also be used in spreads (peanut-butter alternative), energy bars, snacks, cereals and granolas. Product cannot be consumed raw.
| 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. ROAD TRANSPORT: INTENDED USE AND POSSIBLE MISUSE/ABUSE FOOD FRAUD
|
|
| RELIGIOUS STATUS | Suitable for Religious Group: * Halal (Muslim diet) and *Kosher (Jewish diet) Certified |
|---|---|
| CERTIFICATION | Food Safety System Certification: FSSC 22000 |
| SAFETY | Soya Grits cannot be consumed in the raw state as it can cause diarrhoea. Dust: Dust mask should be worn at all times. 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 2023 | Process Owner: | Managing Director | Document No: | SPEC | 11 |
| Compiled by: | Risk & Quality Manager | Revision: | #02 |
PRODUCT NAME
DEFATTED SOYA FLOUR
DESCRIPTION
Defatted soya flour is a heat treated enzyme inactive, defatted soya flour which is milled from selected and cleaned soya beans to produce an light cream to eggshell flour of extra fine particle size. It has a pleasant nutty flavour and taste with no 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 |
Defatted soya flour 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 | ≤ 12 |
| PROTEIN (N X 6.25) | ≥ 45 |
| FAT* | 1,5 % |
| ASH CONTENT | ≤ 12g |
| Urease | < 0,5% |
| Heavy Metal | As per Regulation relating maximum levels of heavy metal – R588 |
| Pesticides Residue | As per Regulation governing the maximum levels of pesticides residue in foodstuffs – R246 |
| Aflatoxins | < 0.49ppm |
| UREASE ACTIVITY | 0.05 – 0.3% |
| PROTEIN DISPENSABILITY INDEX (PDI) | Typically 17 |
| PARTICLE SIZE | Min. 95 % through 212 micron 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. ROAD TRANSPORT: INTENDED USE AND POSSIBLE MISUSE/ABUSE FOOD FRAUD
|
|
| 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
Tel: (012) 940 8665
Fax: (012) 940 8667
E-mail: willem@impiloproducts.co.za
admin@impiloproducts.co.za
