FLOUR
Flour is a food product obtained by grinding grains of various crops. Flour can be made from such varieties of grain crops as wheat, spelt, rye, buckwheat, oats, barley, millet, corn, rice, etc.
Wheat flour – flour obtained by grinding wheat grains, the most common type of flour used for baking.
BRAN
Bran is a by-product of processing grains into flour and cereals. During the production of different varieties of flour and cereals, 20 to 28% of the grain mass remains in the bran.
During granulation, the mass is compacted up to 10 times, and this gives unconditional advantages during transportation and storage. Bran in granular form is better preserved, because, due to the high density and smaller specific surface area, the action of yeast, fungi and pathogens is reduced.
Wheat and rye bran are of the greatest fodder value. They are classified as concentrated feed. They are characterized by a relatively high nutritional value of 0.7-0.8 feed units per 1 kg, and contain 8-12% of digestible protein. In dietary terms, wheat bran is valued higher than rye bran.
COMPOUND FEEDSTUFF
Mix of grain raw materials, products with a high content of protein, vitamins and microelements for animal feeding.
SUGAR BEET PULP
Beet pulp is an extracted cut of sugar beet, a waste of the sugar beet industry. They are used for feed in fresh, dried (briquettes and loose) and ensiled (sour pulp) forms.
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