Full fat soy flour Buyer and Importer

Physical Characteristics Moisture 10.0% max. Protein (Nx6.25, mfb) 38-40% Fat 20-24% Ash 3,5 min. Typical Bacteriological Analysis Standard Plate Count/g max 30,000 E-coli, by test Negative Salmonella (class III) Negative Yeast and Mold, /g max 10020-24% Ash 3,5 min. Typical Bacteriological Analysis Standard Plate Count/g max 30,000 E-coli, by test Negative Salmonella (class III) Negative Yeast and Mold, /g max 100 Show More