High Quality Full Fat Soy Grits

Bakery manufacturers in Europe, the Middle-East and Africa, can now enjoy superior full fat soy grits from a leading soy supplier, thanks to significant investment in new, state-of-the-art production equipment at Cargill’s Ghent facility, Belgium. The latest optical sorting technology optimizes the visual appearance, texture profile and flavour stability of Cargill’s ProFull range of full fat soy grits.

ProFull soy grits are golden yellow grains with a mild, nutty taste and a distinctive bite, and can be used in a wide variety of bakery products, from breads and cookies to cereal products. For example, ProFull full fat soy grits can be used to replace nuts in granola cereals or contribute to the crunchy texture and rustic appearance of multigrain breads. Containing a minimum of 38% protein, products containing soy grits are also gaining widespread appeal among consumers as a nutritious and healthy source of vegetable proteins. The new technology uses a jet of compressed air to remove any small particles that can remain after the typical toasting and sifting process.

Mike Jones, bakery category manager for Cargill Texturizing Solutions, EMEA, said: “As one of the leading international suppliers of soy products, we are committed to engaging in a continuous process of quality and safety improvements to ensure that we provide our customers with the best possible ingredients. Investment in breakthrough technology, such as the optical sorting system that we now have at our Ghent facility, means that our bakery customers can benefit from using full fat soy grits that are perfectly consistent in delivering taste, texture and appearance.”

More information
www.cargilltexturizing.com

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