The original soy sauce is a product of fermentation. It is made from soy-beans, wheat, water and salt. The grain is milled, soaked in water and cooked. Then it is infused with fungi, that is, Aspergillus Sojae, Aspergillus Oryzae. The fermentation and maturation stage takes from several months to several years. The semi-solid particulate grains are then extruded, and the resulting liquid is filtered to give a soy sauce.
There are 3 types of soy sauce:
Each type of soy sauce is subjected to a spray drying from which they obtain soy sauce powder of any kind.
The unique fermentation process ensures a number of advantages listed below:
Furthermore, it is characterised by high content of various antioxidants. It is a good source of manganese, phenolic acids and isoflavones. Soy sauce is also a good source of tryptophane amino acid, proteins and vitamin B3.
Astra has put new coloring products on sale: black carrot extract, beetroot powder, spirulina, chlorophyll and vegetable carbon.
Astra has implemented a new, innovative service: filling sachets with liquids. We realize complete production of sauces in sachets according to our Clients project, using the latest technologies.
We kindly invite to visit stand 09.0G5 on FIE in Frankfurt 28-30 November 2017