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Soy flour – BIO

The soy flour can be used in the dough for bread, pizza and focaccia, as well as fresh pasta. It lends itself well in dessert recipes, such as pancakes, biscuits and cakes.

It is used often mixed at a ratio of approximately 20% to wheat flour or durum wheat semolina.
In the preparation of recipes with soy flour, it is recommended to keep the cooking temperature of the oven lower than the normal recipes with flour of cereals, because surface of the products easily darken.


Soy is a herbaceous plant belonging to the Legume family, which is important for its high nutritional value. In fact it is rich in protein and has a more complete composition in essential amino acids compared to other legumes.