Performance

THE STARTING POINT OF ANY EQUIPMENT IS TO RESPOND TO THE CLIENT’S REQUESTS. THE ARRIVAL POINT IS MEASURED BY THE PERFORMANCE OF THE LATTER

Cookir will take you there. The performance results of this method and the analyzes of the cakes obtained are unquestionably impressive. It is now possible to manufacture a product that meets your requirements.

Here are the characteristics of the soymeal you will get

  • Percentage of meal protein between 42 and 55% (depending on the variety chosen)
  • Percentage of non-degradable protein between 35 and 60% (depending on the desired cooking)
  • Percentage of residual oil in the cakes between 5 and 7%