Full-fat soya flour — bulk export from Indore, India
Origin: Madhya Pradesh (Indore / Ujjain / Malwa belt), India
Buyers: Bakeries, flour blenders, milk-replacer and feed manufacturers, importers and distributors
| Product | Full-fat soy flour, enzyme-active or toasted (heat-treated) |
| Protein | 38% min |
| Fat | 18% min |
| Moisture | 8% max |
| Crude fibre | 3.5% max |
| Particle size | 97% through 100 mesh |
| Source | Non-GM soybean (India does not permit GM soybean cultivation) |
| Origin | Madhya Pradesh (Indore / Ujjain / Malwa belt), India |
| HS Code | 1208.10.00 |
| MOQ | 1 × 20ft FCL (15–17 MT) |
| Packing | 25 kg multiwall paper or PP bags · 10 kg paper bags |
| 20' Container | 15–17 MT |
| 40' Container | 22–24 MT |
| Shelf Life | 6–9 months, cool and dry storage |
| Incoterms | FOB / CFR / CIF — Mundra or Nhava Sheva (JNPT) |
| Lead Time | Typically 10–15 days from order confirmation, subject to stock and inspection |
| Documents | Certificate of Analysis · Phytosanitary Certificate · Certificate of Origin · Packing List · Bill of Lading (health certificate and non-GMO test report on request) |
| Payment | LC at sight · TT · CAD |
Full-fat soy flour is made by cleaning and grinding whole soybeans without taking the oil out, so the finished flour keeps at least 18% fat next to 38% protein. That natural oil is what makes it different from defatted soy flour: it adds richness, a creamy colour and energy to a formulation rather than protein alone. Radiance Overseas supplies it from Indore, Madhya Pradesh, India's largest soybean-producing state, in bulk, to one clear specification, with a Certificate of Analysis for every lot.
Part of our Soya & Soy Products range. Browse every specification in the soya products catalogue.
Full-fat soy flour is traded in two forms, and the choice depends on what the flour has to do in your recipe or ration.
Enzyme-active flour is ground from raw or only lightly heated beans, so it keeps its natural enzymes, including lipoxygenase. Bakers add it at low levels to whiten crumb and condition dough.
Toasted (heat-treated) flour has been cooked so those enzymes are deactivated. It has a blander, less beany flavour and is the type normally used where the flour is eaten as an ingredient in its own right, in blends, or fed to animals.
Tell us the type when you request a quote and we will quote against it. Both types are supplied to the same protein, fat, moisture and particle-size limits shown in the specification table above.
Because the oil stays in the flour, it also suits applications that want the fat and not only the protein.
The two flours start from the same bean but behave differently. Full-fat flour keeps its oil and is lower in protein; defatted flour has had the oil removed by solvent extraction and is higher in protein, drier and more stable on the shelf.
| Protein | Full-fat 38% min · Defatted 50% min |
| Fat | Full-fat 18% min · Defatted 1.5% max |
| Moisture | Full-fat 8% max · Defatted 9% max |
| Shelf life | Full-fat 6–9 months · Defatted 12 months |
See the defatted soy flour page for its full specification, including the NSI 70 and NSI 20 grades.
Oil-bearing flour oxidises faster than defatted flour, which is why the shelf life is 6–9 months rather than 12. Keep bags sealed, off the floor, away from heat and sunlight, and use stock in the order it was received. We load 15–17 MT in a 20ft container and 22–24 MT in a 40ft high-cube, and we advise buyers to plan shipments so the flour reaches the mill or bakery well inside its shelf life.
India does not permit commercial cultivation of GM soybean, so Indian soy is non-GM by origin; a non-GMO test report can be supplied per shipment. Every shipment is accompanied by a Certificate of Analysis, Phytosanitary Certificate, Certificate of Origin, Packing List and Bill of Lading. Lead time is typically 10–15 days from order confirmation, subject to stock and inspection. Certifications held: APEDA (RCMC), FSSAI, EIC (Export Inspection Council), NPOP (India Organic, for organic grades) and ISO certified. Other certifications (e.g. Halal, Kosher) can be arranged to buyer requirement.
Protein 38% min, fat 18% min, moisture 8% max, crude fibre 3.5% max, and 97% through 100 mesh. It is supplied as enzyme-active or toasted flour, made from non-GM Indian soybean, with a Certificate of Analysis for every lot.
Full-fat soy flour is classified under HS 1208.10.00 (flours and meals of soya beans). Confirm the code with your customs broker for the destination country.
About 15–17 MT in a 20ft container and 22–24 MT in a 40ft high-cube, packed in 25 kg bags. Exact loads depend on bag type and the stuffing plan.
The minimum order is 1 × 20ft FCL, which is about 15–17 MT. We supply in bulk only. Mixed SKUs are allowed under private label, with a minimum of one 20ft container.
Six to nine months in sealed bags stored cool and dry. Because the flour keeps its natural oil, it has a shorter shelf life than defatted soy flour, which is 12 months.
Full-fat soy flour keeps its oil (18% fat min) and has 38% protein min. Defatted soy flour has the oil removed, giving 50% protein min and 1.5% fat max. Full-fat suits richness and energy; defatted suits protein fortification and longer storage.
Tell us the grade, packing and destination port. We confirm specifications, Incoterm and lead time within 24 hours. Minimum order 1 × 20ft FCL.