This is obtained from Soya Bean seeds by the process of cleaning, cracking, soy cotyledon, full fat flakes and finally grinding takes place which forms Soy flour to requisite particle size to get a fine powder with creamy yellow color. (Soy flour is a product of milling soybean flakes that have either retained the soybean’s naturally occurring oil to make full fat flour. Full fat Flour products appears in enzyme active form and in different particle sizes from ultra fine powders (i.e., soy flour) .

The special production process retains the activity of natural enzyme lipoxygenase, which bleaches the wheat flour pigments to improve whiteness of bread. Addition into flour mixes, baking improves, helps in lightening the colour of finished products.