Bankom d.o.o
Bulevar Nikole Tesle 30A, 11080 Zemun, Beograd
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low fat hard soybean flour


Low fat  hard soybean flour moderately toasted(Biopro 25) is manufactured of healthy, soybean pilled, by a special hydrothermal treatment within which oil is extracted out and anti-nutritious soybean factors are deactivated. Hydrothermal treatment of soybean without the use of chemical reagents provides products, which contain high-quality proteins and essential amino acids, soybean oil, lecithin, protective nutritious components, minerals and vitamins soluble in fats.
Biopro 25 is characterized, besides extreme nutritious value and good functional characteristics: excellently disperses and absorbs fats, improves the structure and possesses extremely antioxidative activity. Due to its larger granulations, Biopro 25 is most frequently used in conditions industry in making various kinds of dough for cakes and French pastry, cake crams and making chocolates and creams for a sprinkling of the upper surface of ice creams and cakes with a goal to replace parts of hazelnuts, almonds or wall nuts. In meat processing industry Biopro 25 has a great deal of usage in producing ready-made meals, where due to its large granulation replaces up to 20% of the mass in manufacturing various kinds of ready-made meat minced dishes.Low fat hard soybean flour Biopro 25 is made in our manufacturing company.


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We also have textured soy protein in form of chunks, you can see it on the following link Textured soy protein TEXPRO – C (Chunks).

Chemical composition

Moisture Protein Fat Ash Fiber
4% 52% 6% 6% 2%

Usage: The product for further processing, as one of the row materials in the manufacture of confectionery products, meat industry, baking industry, pharmaceutical industry, as well as raw materials in animal feed.


  • High digestibility
  • high level of proteins of exceptionally high quality
  • High level of amino acids
  • Lowered level of fats
  • Good emulsifier and stabilizer
  • Good anti oxidative activitity


  • Improves nutritious value
  • Better characteristics of a product
  • Improves sustainability of a final product