Bran

Bran is a milling product, consisting of shredding the coating of cereal grains in the grinding process. The bran separates from the flour through the sieving process.

Composition:

Nutritional components (around 30%):

• 12% protein
• 15% carbohydrates
• 4% fat

Vegetable fivres only for ruminants

• cellulose
• lignin
• hemicellulose

USE:

Bran has traditionally been used as animal feed, especially for cattle and horses. If it is used in the diet of pigs, the meat will be lower in fat, it will be leaner.

Recently, bran has become increasingly used in human food due to the high content of natural fibers that play a beneficial role in intestinal transit and also in diets due to low nutritional value and the feeling of satiety it leaves after consumption.

Bran is also used in bakery to make bran bread.