Textured soy flour 'Rosstex' F 3-5/P2

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Minimum order - bag. Weight - 20 kg.

Diprotex FM textured soy flour is a vegetable substitute for meat and fish. The product has a sponge structure, which promotes good moisture retention and reduced losses during heat treatment. It can have different shapes and sizes - flakes, granulated minced meat, oblong pieces.


Flour is made from soybean meal by extrusion . Soybean meal is obtained by extracting soybean seeds with previously separated shells.

Diprotex FM textured soy flour is an extremely valuable dietary product. It is rich in vegetable protein, fatty acids, and vitamins of various groups. Thanks to this, it is able to saturate the body with all the beneficial substances that it needs for normal functioning.

Areas of application

Soy flour is widely used for preparing vegetarian and regular dishes. The product in the form of flakes and granules is used for the production of pates, sausages, chopped semi-finished meat products (cutlets, meatballs, zrazy, kebabs, schnitzels, meatballs, meatballs, croquettes, etc.), and in the form of pieces - for the production of canned meat.< /p>

As part of minced meat, flour absorbs the meat juice released during cooking. This helps improve the appearance and taste of finished dishes, increasing their nutritional value.

Main advantages

Buy textured soy flour “Diprotex FM” is worth it because it is endowed with a number of advantages:

  • ecological cleanliness;
  • lack of cholesterol in the composition;
  • storage without refrigeration;
  • delicate texture, reminiscent of meat;

The product is a worthy alternative to raw meat. At the same time, it has a much lower price.


Textured soy flour "Rosstex" F 3-5/P2 used in meat processing plants in the production of sausages, frankfurters, sausages, cutlets, rolls, and canned food. It replaces raw meat, which allows you to:

  • reduce the cost of products, thereby achieving a high economic effect;
  • increase its nutritional and biological value ;
  • improve its appearance and organoleptic properties;
  • achieve the same texture as coarsely ground meat products;
  • preserve the juiciness and tenderness of the meat;
  • reduce the percentage of meat weight loss during heat treatment.

Technological process

The main advantage of textured soy flour " Rosstex F 3-5/R2 is that it does not require lengthy preparation before use. When using it, the production technology does not change.

Hydration of soy protein is carried out in special containers: it is filled with cold water and kept for 15 to 25 minutes. After this procedure, flour can be stored for no more than a day at a temperature of +8°C.

Due to the high level of hydration, soy protein can be added to minced meat in dry form. In this case, it is brought into the cutter with the addition of the required amount of water to perform hydration right on the spot.

Storage rules

If you decide If you buy textured soy flour “Rosstex” F 3-5/P2, you should take care of its proper storage. The product is sold in paper bags. They must be placed in dry, clean, well-ventilated rooms with temperatures up to +25°C and air humidity up to 75%. Under such conditions, soy protein remains suitable for consumption for 2 years (only if the packaging is intact).


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    Textured soy flour 'Rosstex' F 3-5/P2
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