Granulated wheat bran

Bran is a by-product of grain processing into flour and cereals. When different sorts of flour and cereals are produced, from 20 to 28% of the grain weight remains in the bran.

When granulating, the mass is compacted up to 10 times, and it gives unconditional advantages during transportation and storage. Bran in granulated form is better preserved, because, due to its high density and lower specific surface area, the effect of yeast and mold fungi, pathogens is reduced.

Wheat and rye bran have the greatest fodder value. They are classified as concentrated feeds. They are characterized by a relatively high nutritional value of 0.7-0.8 feed units per 1 kg. and contain 8-12% of digested protein. In dietary terms, wheat bran is valued higher than rye bran.