HIPRO
SOYBEAN MEAL
Production Method: Oil extraction from dehusked soybeans after a desolventizing and grinding process.
COMPOSITION
Chemistry:
| Unidad | Base | Máximo | Mínimo | |
| Humedad | % | 12,50 | 13,00 | --- |
| Proteína Bruta | % | 48,00 | --- | 47,00 |
| Materia Grasa | % | 2,50 | 3,00 | --- |
| Ceniza | % | 6,50 | 7,00 | --- |
| Actividad Ureasica | un pH | --- | 0,50 | --- |
Physics:
Granulometry: 90% goes through a 4mm sieve.
Smell: Characteristic of the product without a trace of solvent odor or burning.
Color: Light ocher to chestnut.
Microbiological:
Salmonella: Absence in 25g.
This flour is extracted from the soybean flakes, it is a flour with a texture similar to ordinary flour very rich in nutritional value. It is considered an important source of high biological value proteins, minerals and vitamins. Since the beginning of the production process grains go through strict quality controls that ensure raw material of excellent level.
