Stone Milled and Unrefined Soya Beans are an excellent source of Vegetable Protein. They are also a good source of Fibre, Calcium, Iron, Zinc, Phosphorous, Magnesium, Thiamin, Riboflavin, Niacin and Folacin. Uses: When baking bread, combine Soya Flour together with Wheat flour for superior nutrition and baking quality. Ratio: 1 part Soya Flour to 20 parts Wheat flour. Soya Flour may be used in cookies or as a thickener for soups.
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While every care has been taken to ensure product information is correct, food products are constantly being reformulated and nutrition content may change. We would therefore recommend that you do not rely solely on this information and always check products labels. Where further dietary information is important to you, for example because you have an allergy or specific dietary requirement, you should contact the product manufacturer or our helpline. Although this information is regularly updated, we are unable to accept liability for any incorrect information. This does not affect your statutory rights.