From previous discussion of soyflour on this list, I have been convinced
that I should choose non fat soyflour over full fat (which is what I have
used in the past).  Non fat is cheaper than full fat as well, so hey, if
they don't need that fat anyway, or if it causes any problems...
 
I can buy soybean meal at the grain elevator for far less than I can buy
bags of non fat soyflour at a bakery supplier, but I thought hey I'll
splurge and get nice fine stuff.  I was probably thinking of Andy's posts
about bee's drinking pollen,  and the importance of particle size.
 
When I got the flour I phoned the mill just to make sure it was "expeller
process".  Well, it turns out that this expensive flour is made with hexane
extraction because it yields a lower fat flour.   So I gave it back today.
 
Then I phoned the grain elevator and they made some calls, and while they
could not really find out if soybean meal is "expeller process" or not, they
were able to assure me that the oil is extracted mechanically and without
solvents.
 
So is there any reason not to take the soybean meal AND GRIND IT FINER and
use that in my pollen extender?  And does anyone have any good suggestions
on how to grind it?  I have a friend who has a stone mill but he was afraid
of gumming up his stones.  I think that since the oil is out it wouldn't be
too bad, but I guess the mechanical process does leave about 8% oil.  I
might put some pressure on him to try it.  He still me owes some on some
bakery grade honey :)
 
Regards, Stan