Upcycled Organic Okara Flour
Made from the nutritious soybean pulp leftover from soymilk production, Okara (oh-kar-ah) flour is gluten-free, high in fiber, keto-friendly (low carb), and a 1-to-1 sub for coconut flour. It's an original Japanese superfood, and the perfect baking companion for carb-conscious alternative bakers. Okara is the soybean pulp left over when manufacturing soymilk (and tofu). Renewal Millâs okara is sourced from USDA-certified organic soybeans and is dehydrated and milled into its flour form - a light and fluffy powder with very fine particle size.
Certifications
Gluten-Free
|
Yes
|
Kosher
|
Yes
|
Non-GMO
|
Yes
|
Organic
|
Yes
|
Upcycled
|
Yes
|
Vegan
|
Yes
|
Microbiological Properties
Fiber
|
59 +/- 5
|
Microbiological Standards
|
APC, Coliform VRBA, Listeria, Yeast/Mold
|
Moisture
|
5 +/- 4
|
Protein
|
20 +/- 5
|
Nutritional Information
Properties
Color
|
Ivory to slightly off-white
|
Ingredients
|
Upcycled Organic okara
|
Odor
|
Neutral, slightly sweet
|
Origin
|
USA
|
Processing Conditions
|
Okara is prepared in accordance with FDA Good Manufacturing Practices and Silliker audited HACCP processes in a HACCP-certified Facility
|
Taste
|
Neutral, slightly nutty with subtle milky tones
|
Texture
|
Dry and powdery
|
Storage & Packaging
Pack Size
|
25 lb
|
Pallet Dimensions
|
48 (l) x 40 (w) x 72 (h)
|
Pallet Weight
|
1250 LB
|
Shelf Life
|
18 months from date of manufacture
|
Storage
|
Store in a cool, dry place for maximum shelf life
|