wheat bran

Wheat bran is the exocarp and aleurone layer in the structure of the particles of particles of the Triticum aestivum L, which belongs to Gramineae. In the actual milling process because of the impact of processing conditions, the residues after extracting the germ and endosperm are collectively referred to as wheat bran, which is about 22% to 25% part of wheat grain. Wheat bran, is the byproduct when wheat is processed into flour. Wheat bran is rich in protein, carbohydrates, minerals, vitamins, cellulose and hemicellulose, are bran gluten feed material with the largest raw material. In brans components the crude protein is up to 12-17% of it, containing 0.67% lysine, 0.11% methionine, and richful vitamin B.
Protein not less than 16% , Ash not more than 6% , Moisture not more than 13% fat not more than 30% , fiber not more than 4% sand and silicon not more than 1.5%.
Palatability of its products with good, fluffy texture, high nutritional value, use a wide range of characteristics, of which crude protein content of 11-16%, and crude fiber 10%, B vitamins and vitamin E content is very high, with phosphorus was 10 times more calcium.
Specification:
wheat bran
(1) moisture 13%max
(2) ash 6% max
(3) protein 13% min
Terms of Delivery: FOB/CIF
Payment terms: Irrevocable Transferable L/C.
Lifting: Delivery will be within 30/40 days upon confirmation of Bank Instrument.

Wheat bran is the exocarp and aleurone layer in the structure of the particles of particles of the Triticum aestivum L, which be

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