Roasted Soybeans Huang Dou 大豆 Low Temperature Baked Whole Beans for Soymilk and Grinding Bulk 25kg Bag

Roasted Soybeans, known in Chinese as Huang Dou (大豆 or 黄豆, huáng dòu), from Glycine max, are whole dried soybean kernels processed by low-temperature baking. In traditional Chinese dietary practice, soybeans are valued as a nourishing food grain with a neutral nature and sweet flavor. These ready-to-grind beans are commonly used for homemade soymilk, soy flour, and culinary preparations. Store in a cool dry place away from moisture.

Key Selling Points

• Whole roasted soybean kernels prepared with low-temperature baking
• Botanical source Glycine max, a staple legume in Chinese food tradition
• Ready to grind for soymilk, soy flour, and kitchen use
• Bulk 25kg loose bag suited to commercial and food-service needs
• Grade 1 beans with normal color and aroma, stored at room temperature

Quality & Sensory

The beans are typically uniform yellow whole kernels with a firm, dry texture. Low-temperature baking typically brings a light nutty, toasted aroma. When ground and brewed, they typically yield a smooth, mellow soymilk with a gentle roasted soybean taste.

Technical Specifications

Usage Scenarios

• Grind and brew into homemade soymilk
• Mill into soy flour for baking and cooking
• Use as a culinary ingredient in commercial kitchens
• Add to grain blends and porridge mixes

Traditional Uses

In traditional Chinese food culture, soybeans have long been prepared as soymilk, tofu, sprouts, and cooked grain dishes, and are traditionally regarded as a nourishing daily food that supports the spleen and stomach. Roasted soybeans are commonly ground for soymilk or blended with grains such as black beans, red beans, and millet for morning drinks and congee.

FAQ Q&A