Soya Sticks

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MOQ : 100 Kilograms

Soya Sticks Specification

Moisture (%)
Below 7%

Grade
Food Grade

Fat Content (%)
18%

Storage Instructions
Store in a cool, dry place away from direct sunlight

Protein (%)
24%

Application
Snacking

Shelf Life
6 Months

Weight
200g (Varies per pack)

Features
Low Cholesterol, High Protein

Ingredients
Soya Flour, Edible Oil, Spices, Salt

Additives
Permitted Food Additives

Preserving Compound
Antioxidants

Ph Level
6.2 - 6.9

Product Name
Soya Sticks

Product Type
Snack Food

Form
Stick

Taste
Spicy and Salty

Flavor
Masala

Shape
Stick

Feature
Crispy and Crunchy

Packaging
Food-grade Plastic Packets

Usage
Ready to Eat Snack

Color
Golden Yellow

Energy Value (Kcal/100g)
Approx. 480 Kcal

Trans Fat
0%

Suitable For
Vegetarians

Carbohydrate Content (%)
Above 50%

Allergen Information
Contains Soy and may contain traces of Gluten

Texture
Crunchy

Soya Sticks Trade Information

Minimum Order Quantity
100 Kilograms

Payment Terms
Cash in Advance (CID)

Supply Ability
5000 Kilograms Per Month

Delivery Time
10 Days

Main Domestic Market
All India

About Soya Sticks

Buy Soya Sticks and indulge in an unparalleled snacking experience! These spicy and salty marvels are crafted from premium soya flour, offering a crunchy texture and golden yellow hue. With carbohydrate content above 50%, approx. 480 Kcal/100g, and an impressive 24% protein, you get pivotal health benefits with every bite. Reserve your pack today for immediate savings on this ready-to-eat, low-cholesterol treat-perfect for vegetarians. Our food-grade, crispy sticks are securely sealed in food-grade plastic packets, guaranteeing freshness and marvelous taste with every snack.

Marvelous Features and Usage of Soya Sticks

Soya Sticks boast special features such as a crunchy texture, masala flavor, and low cholesterol for guilt-free snacking. As a pivotal ready-to-eat snack, they suit vegetarians and contact minimal trans fat. The production process utilizes advanced, food-grade machines that ensure crispiness and quality. Suitable for quick snacks or party platters, Soya Sticks provide both energy and taste, making them a marvelous addition to your pantry.

Export Markets, Packaging, and Shipping Details

Soya Sticks enjoy strong demand in global markets, with arrival of shipped goods reaching customers across several continents. Each order is charged based on competitive export rates and arrives in secure, food-grade plastic packets designed to maintain freshness. Payment terms are flexible, catering to varied preferences, ensuring a smooth transaction experience from reservation to delivery. Trust that our exported Soya Sticks will elevate your snacking, offering reliability with every shipment.

FAQ's of Soya Sticks:

Q: How should Soya Sticks be stored for optimal freshness?

A: Store Soya Sticks in a cool, dry place away from direct sunlight to maintain their crunch and taste. Keep the packet sealed when not in use.

Q: What are the main ingredients and potential allergens in Soya Sticks?

A: Soya Sticks are primarily made from soya flour, edible oil, spices, and salt. They contain soy and may have traces of gluten, making it important for those with allergies to review the allergen information.

Q: When do Soya Sticks typically expire after purchase?

A: Soya Sticks have a shelf life of up to 6 months from the date of packaging, provided they are stored in proper conditions as recommended.

Q: Where are Soya Sticks manufactured and supplied from?

A: Soya Sticks are manufactured, supplied, and traded in India, leveraging high-quality processes to ensure exceptional taste and freshness.

Q: What are the benefits of choosing Soya Sticks as a snack?

A: Soya Sticks are high in protein, low in cholesterol, have no trans fat, and deliver approximately 480 Kcal/100g, making them a healthier alternative for snacking.

Q: How are Soya Sticks packaged for export and local sale?

A: The sticks are packed in secure, food-grade plastic packets, which protect freshness and preserve their crunchy texture during shipping and storage.

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