Baker Soy Flour, the protein content of which is over 50%, is made from soybean flake and grind into fine powder, with high functionality, agglutatination and strong water binding as well as fat emulsification ability. It can be widely used in fish, flour products, meat, milk and candy. It can also be used in pharmacy. Baker Soy Flour contributes to providing a signficant improvement of quality and taste of end products. It can also lower cost of end products and prolong the shelf life.