Full-fat soy flakes produced at Avijeh Daneh are processed using the steam flaking method, which involves steaming and flaking whole soybeans.
The design of the machinery and continuous monitoring of the production process by the quality control unit ensure that the processing meets high standards, avoiding both over-processing and under-processing.
During this process, anti-nutritional factors in the soybeans are completely eliminated, the Rumen Undegradable Protein (RUP) level reaches over 60%, and the final product is prepared and packaged with moisture content below 12%.
The optimal consumption period for this product is within four months of production.
The protein, fat, and other nutrient levels, as determined by proximate analysis, depend on the initial soybeans and remain unchanged in the final product. The crude protein content typically ranges from 34-36%, and the fat content ranges from 18-20%.