Fresh Tofu Inc.

We start from the whole soybeans; we soak them in large soaking vats overnight for about 16 hours where they actually quadruple in size. Then we draw them out of the vats and feed them into a bean grinder which grinds up the beans with water, making what they call a "slurry." That slurry is pumped into a cooker injected with steam, instantly heating beyond boiling. This is continuously passing through the loop and comes out the other end into a double chamber centrifuge, and what goes through the screen is soy milk—that's what we’re after.