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Micronizing...
Maximizing the Potential
Micronizing is a short time, high temperature process using
humidity, temperature and mechanical pressure to achieve the conditions
essential for optimum cooking and starch gelatinisation:
| 1. |
Pre-cleaned soybeans
or grains are soaked to 18% / 20% moisture content. |
| 2. |
Pre-conditioned
product is transferred to a vibrating belt running under burners
and is cooked with infra red radiant energy from the inside
out. |
| 3. |
Hot product is
flaked followed by steeping and cooling. |
| 4. |
This superior
"cooking" process results in a high quality extremely consistent
product. |
Where high energy and performance are important micronized products
provide a great advantage to traditional processing.
Micronizing - Advantages for Grains
inaccessible starch structure is made digestible
better growth rates
and feed conversion ratios
improved digestibility,
palatability and intake
improved metabolizable
energy
Micronizing - Advantages for Soybeans
destroyed trypsin inhibitors and urease activity
increased by-pass protein (55% - 65% )
increased palatability
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