The roasters’ patented technology was specifically developed in the field of soybeans with a breakthrough of high quality roasting of the beans and elimination of the trypsin inhibitor down to 2mg/g and less if required. It deactivates urease activity to negligible levels. Tests have been done at the University of the Free State, Eskom and private entities on several grains.

The advantages of roasting the beans before sending it through the oil press are as follows:

• The trypsin inhibitor is eliminated immediately
• The beans are pressed easier, as the beans are softer and the protein is extended
• The viscosity of the beans are lower and it is easier to expel the oil
• Less wear and tear on your oil press expeller
• In the Roaster production line of raw bean to roaster to oil press, the oil is still protected inside the whole bean. Tests done at the University of the Free State, took a sample of extruded soybeans and roasted soybeans. Over a period of four months, the results came back as follows:
• That is because the oil of the soybean in the extruded state is immediately exposed to the air and the oxidation process is at work. This negates the goal of longer shelf life and healthier oil.
• Another great advantage of the roasted soybeans is the taste improvement.
• Various customers have confirmed this taste improvement in roasted soybeans (44% improvement), macadamia nuts, peanuts etc.
• Because of the healthier method of roasting the beans, its flavor is maintained and maximized.