PHILOSOPHY of ENG SOON DRY BEAN CURD MANUFACTURING PTE LTD
“PRODUCT QUALITY & HYGIENE is our Number 1 tenet.” – Mr Tan
Eng Soon Dry Bean Curd Manufacturing Pte Ltd, a dry bean curd factory in Singapore since the 1977s, has adopted this advanced production technology. Its production line was specially designed with the help of food engineers in Japan. The company now produces 4 metric tons of deep fried bean curd daily, with 11 varieties (8 times of its previous production when using the traditional method) , both for sale in the local market and international market.
Eng Soon Dry Bean Curd is a unique, non-dairy source of concentrated, easily digestible, high quality protein product. It is made primarily from soyabean and water. Soyabeans are soaked in water until dissolved and the water turns to a milky white liquid.
This resultant liquid contains all of the essential nutrients found in the soyabean in a convenient liquid form. Thus soymilk + some form of curdling agent = Eng Soon Dry Bean Curd. In addition to its high protein content, Eng Soon Dry Bean Curd is also devoid of cholesterol. It is also an excellent source of calcium and other minerals such as iron, phosphorus, and potassium and lots of Vitamin-B.
|Protein||:||Used by the body to build muscle tissue and to perform many other vital functions such as repairing cells and clotting the blood.|
|Carbohydrates||:||To supply quick energy for the body. Certain tissue in the body such as red blood cells and parts of the brain can derive energy only from simple carbohydrates.|
|Dietary Fiber||:||Is a complex carbohydrate that cannot be dissolved by the body.
This fiber adds bulk to the diet and allows material to move swiftly
through the digestive tract, greatly aiding in digestion.
|Dark Brown Bean Curd|
|Light Dark Brown Bean Curd|
|Dry Bean Curd(per 100g)||Dry Bean Curd(per 100g)|
|Protein (N x 6.25)||22.0g|
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