Our line of soy flour products is produced from high-quality beans which are further processed into soy flour. 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, soy flour can significantly increase the shelf-life stability of baked products, preventing fat migration and water uptake.
Since 1917, Baker's Authority has been distributing over 6,000 commercial and home bakery products. Choose from our selection of soy flour available in bulk or home use.