The transformation | From the seed to the finished products | Sojasun
- The seeds -Seeds are sown in April/May
- Growing soya - Naturally protected, soya seems to ignore diseases, thus limiting the use of pesticides
- The harvest - Harvest is between September and November
- Sorting, Cleaning, Shelling - Only the whole seeds are kept to guarantee the nutrition benefits of the soya
- De-hulling, Screening, Milling - They are de-hulled to remove the skin from the bean, not very digestible, then they are milled in spring water
- Filtration - You then get a white colour drink, which the Asians call "soya milk"
With this soya milk, Sojasun produces :
- Drinks - Consumed as a plain or flavoured drink, or used in the preparation of other foodstuff like the Kitchen Sojasun
- Fresh desserts - Combined with ferments, soya juice becomes a smooth fermented speciality: a fermented dessert or a creamy-type dessert
- Tofu - The soya juice is curdled to be transformed into tofu, used in prepared dishes
