Panoroma extruded soy no GMOs
Offer type: salePublished: 28.02.2015
Offersa Agay withYu full-fat fromconnectivecertain aboutrobotcand (HUGO)
(protein 38-40%, fat content - 18 to 22%).
1. The temperature of the processing of soybeans 90-105 ° if which is not destroyed
protein and responds positively
high availability of amino acids.
2. Short-term hydrothermal treatment in
the air under high pressure and drying
steamed moist beans
in the toaster and
hydrothermal processing
the expander allows you to adjust
the percentage of urease.
3. Without pressing
fat - fresh protein
and the fat - free of chemical residues, which allows you to positively
to solve the problem of implementation,
dosing and mixing
pure fat for feed production.
4. The complete destruction of pathogenic organisms and
inactivate anti-nutritional substances soybeans.
5. High content
bio-available essential amino acids and
polyunsaturated fatty acids
allows you to balance the nutritional value of animal feed that
in turn leads
to reduce the cost of feed.
6. The breakdown of starch
to glucose and maltose promotes better
absorption and digestibility of forages.What is a cookie?
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Lukash-Belyakov Vitalij Vladimirovich
