Quality Management & Processes
Bhakti Extractions Private Limited
Our product quality standards be at par to international standards

  SOYA GRITS SOYA FLOUR SOYA NUGGETS
Protein Min 52.00% Min 54.00% Min 52.00%
Fat Content Max 1.25% Max 1.25% Max 1.25%
Crude Fiber Max 3.50% Max 3.50% Max 3.50%
Moisture Max 10.00% Max 6.50% Max 6.50%
Total Ash Max 6.50% Max 0.25% Max 0.25%
Acid Insoluble Ash Max 0.30% Max 0.1% Max 0.40%
Urease Activity Max 1.9 Max 1.9  
Physical Form Grits Powder  
Colour White to Cream Light Brown Yellow to Brownish Yellow
Smell & Taste Typically Soya Typically Soya Typically Soya
Density 0.55 gm/cc 0.80 gm/cc 0.65 gm/cc
Sieve Analysis 95% < 100 Mesh 5%
< 40 Mesh
95% < 100 Mesh
(ASTM)
 
Total Plate Count 50,000 Cells/gm 50,000 Cells/gm  
Coliform < 10 cells/gm < 10 cells/gm < 10 cells/gm
E-coli Nil Nil  
Salmonella Nil/25gm Nil/25gm Nil/25gm
Yeast & Moulds < I00 cells/gm < I00 cells/gm  
Bulk Density     0.17gm to 0.13gm/cc
Water Absorption     2 to 3 part
Particle Size     15 to 20 mm

DEFATTED SOYA FLAKES
  UNTOASTED TOASTED
Protein Min 50% Min 50%
Moisture Max 11% Max 11%
Fat Max 1% Max 1%
Fiber Max 3.5% Max 3.5%
Total Ash Max 6% Max 6%
Urease Activity Max 1.9Mg N/Gm at 30°C MaxO.5Mg N/Gm at 30°C
Nitrogen Min 8% Min 8%
Nitrogen Soluble Index (NSI) Min 62% 20-30%

We are a ISO 9001:2008 and ISO 9001:22000 certified Company and we follow highest standards and processes, supported by qualified and trained Quality Assurance Team and Quality Lab. All our products are assured to be Non-GMO Soya Products. We also have Halal Certification. 


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First of its Kind in India
Starting from humble beginings of a small COTTON SEED Crushing unit at the cotton bowl of Western India,Jalna, Maharashtra - SHRI OMPRAKASHA MANTRI, on 6th January 1983 has now grown to setup the first FDS unit of ...
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Product Quality Standards
We are a ISO 9001:2008 and ISO 9001:22000 certified Company and we follow highest standards and processes, supported by qualified and trained Quality Assurance Team and Quality Lab...
Read more...
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