Once the soybeans are harvested and brought to Alpro Soya’s production units in Belgium, France and the UK, the beans are cleaned in a grain bin. Then the beans are steamed and split in half. This loosens the outer skin of the bean. The hulls are removed and are used to make cattle fodder. Next the de-hulled soybeans are cooked, using pressure, water and high temperature, to counteract a specific enzyme that makes them indigestible to humans. Afterwards fresh water is added and the soft beans are milled into microscopic parts. This results in white slurry from which we separate the pulp, leaving us soy milk.
De Bruycker Helena
www.alprosoya.be
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