Historically, the main drawback to soybean processing has been the inconsistency in roasting. At Du Mond Grain, we realize the small margin of error than comes with roasting soybeans and worked to overcome the challenge.
Our process ensures roasting is done properly and efficiently. The soybeans are stored in our own Facility and are conditioned constantly. We believe consistency put into the roaster yields consistency out of the roaster.
A study done by Penn State suggests steeping, not allowing the beans to cool, can help reach optimal nutritional value. Using intricate temperature and process controls, we are then able to reach the optimal protein dispersibility index (PDI) for the meal. According to Penn State, “the ideal PDI value for optimally heated soybeans is a value of 9 to 11.” Another study from Penn State shows the importance of having urease (pH) values under 0.02. Du Mond Roasted Soybean Meal averages a PDI of 10 and a urease value of ~0.0 in tests performed by Dairyland Laboratories.
The soybeans are constantly mixed and agitated through the roaster for ninety minutes to guarantee even heat exposure. Beans are steeped for additional time, then ground.
Therefore, if you have questions, suggestions, concerns, you want to work with us and/or if you want to buy from or sell to us, we would like to hear from you. Please don’t hesitate to contact us.
