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Soya Flour full fated

Soya Flour full fated

65 INR/Kilograms

Product Details:

  • Made From INDIAN
  • Type Powder
  • Grade Food Grade
  • Color White
  • Processing Type FOOD GRADE AND FEED GRADE
  • Weight 25 Kilograms (kg)
  • Pack Size 25 kg BAGS
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Soya Flour full fated Price And Quantity

  • 100 Kilograms
  • 65 INR/Kilograms

Soya Flour full fated Product Specifications

  • 25 Kilograms (kg)
  • FOOD GRADE AND FEED GRADE
  • White
  • 25 kg BAGS
  • Food Grade
  • Bags
  • Powder
  • INDIAN

Soya Flour full fated Trade Information

  • 5000 Kilograms Per Month
  • 10 Days
  • All India

Product Description



Full Fatted Soya Flour is a high-quality food-grade powder that comes in a pack size of 25 kg bags. The product has a white color and is perfect for various food applications. This flour is made from premium quality soya beans that undergo a unique process to extract the fat content, resulting in a flour that is rich in protein and low in fat. The Full Fatted Soya Flour is a versatile ingredient that can be used for a variety of purposes, including baking, cooking, and food processing. Its fine texture makes it easy to blend with other ingredients and provides a smooth consistency to the final product. This flour is perfect for people who are looking for a healthier alternative to regular flour or those who are on a low-fat diet.

FAQs of Full Fatted Soya Flour:


Q: What is the weight of Full Fatted Soya Flour?

A: The weight of Full Fatted Soya Flour is 25 kilograms (kg).

Q: What is the pack type of Full Fatted Soya Flour?

A: Full Fatted Soya Flour comes in bags.

Q: What is the grade of Full Fatted Soya Flour?

A: Full Fatted Soya Flour is a food-grade product.

Q: What is the recommended use of Full Fatted Soya Flour?

A: Full Fatted Soya Flour can be used for baking, cooking, and food processing.

Q: Does Full Fatted Soya Flour contain any fat?

A: Full Fatted Soya Flour is made from soya beans that undergo a unique process to extract the fat content, resulting in a flour that is low in fat.

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