Prolia® Soy Flour

At 50% protein, defatted soy flours can give a protein boost to recipes.

Used in multiple applications to create functional attributes, Cargill’s Prolía® line of soy flour products are produced from high-quality beans which are further processed into a variety of soy products, including flour, flakes, and grits. Cargill is a soy flour supplier to the food industry. 

In bakery applications, for example, Prolía® soy flour helps create a better crumb structure, improves dough machinability (making the dough more elastic), increases water absorption and retention and replaces eggs. In addition, due to its film-forming properties, Prolía® soy flour can significantly increase the shelf-life stability of baked products — preventing fat migration and water uptake.

Benefits of Prolia® soy flour

• Excellent source of protein

Applications

Category	Common Applications
Bakery
Meat & Fish	Processed meats;
Snacks & Cereal
Other	Flavor; industrial; pharmaceutical; seasonings