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Textured soy protein

The soybean is processed obtaining defatted soybean flour, and then subjected to an extrusion process, which involves high temperature, pressure, texturing and dehydration, finally achieving textured soy protein.

Particles from 2 mm to 8 mm.

Particles from 2mm to 3 mm

Particles from 3 mm to 8 mm

Title: Particles from 3mm to 8mm

Shelf life: 24 months. Presentation: 15 kg / 20 kg bags. Pallets 600 kg / 640 kg.

Packaging: Polypropylene bag / Kraft paper bag / Cardboard boxes with inner bag.

Micronized Textured Soybean Meal

After the soy texturing process, the grinding process begins until a micronized flour is obtained.

Shelf life: 12 months.

Presentation: 25 kg bag.

Packaging: Polypropylene bag / Kraft paper bag.

Fine Textured Soy Protein

The soybean is processed obtaining defatted soybean flour, and then subjected to an extrusion process, which involves high temperature, pressure, texturing and dehydration, finally achieving textured soy protein.

All the product goes through 2 mm mesh.

Shelf life: 24 months.

Presentation: 15 kg / 20 kg bags.

Packaging: Polypropylene bag / Kraft paper bag.

Textured Soy Protein – Color

The soybean is processed obtaining defatted soybean flour, and then subjected to an extrusion process, which involves high temperature, pressure, texturing and dehydration, finally achieving textured soy protein. During the production process, colorant is added according to the requirements.