EAS is used in fermented dough products such as bread and breakfast cereals by improving dough properties and characteristics, thus yielding a better quality product. The combination and interaction of proteins, fat, lecithin and enzymatic activity achieve better handling and machining of dough. The finely balanced interactions improve crumb colour and texture and will significantly enhance the softness and shelf-life of baked goods. EAS is one of the main ingredients ( with an inclusion rate of between 0.5% – 2%) when manufacturing base premixes for the bread baking industries.
Our EAS Soya Flour meets the requirements, specifications and standards laid down by the Agricultural Products Standards Act, Trade Metrology Act, Foodstuffs, Disinfectant and Cosmetics Act of South Africa. Our world-class manufacturing facility employs GMP (good manufacturing practices) to ensure we meet all legal and regulatory requirements.