L'œil del'expert

According to the FAO we will be 9 billion people on earth by 2050.

Interests of pre-cooked flours compared to native flours and manufacturing processes

By their composition, Soybeans are very interesting for animal nutrition. Indeed their contain between 18 and 20 % of fat, source of energy; between 35 and 38 % of proteins, but also many anti-nutritional factors preventing good beans assimilation by various digestives systems. In particular proteases (trypsin inhibitors) preventing beans digestion, hematoagglutinins (lecthins) that prevent nutrients absorption but also allergenic factors that can affect especially milk calves.

If the soya is not subjected to a previous thermal treatment, the nutritional value and the digestibility of the raw Soya proteins are quite low.

Extruder treatment causes transformations of food raw materials that generate healthier products. High temperatures and high pressures in extruder barrel destroy microbes, most mold spores and insect eggs.

Livestock farming techniques have changed over time and now require greater precision. Today, intensive farming must meet new demands from consumers, especially where the nutritional value of the products is concerned.

SETREM’s Preconditionner family has been declined into two different categories: single shaft and double shaft.

Maillard reactions, commonly used in cooking for their organoleptic characteristics, are very interesting for ruminant nutrition.

Soybean, due to its high protein content, is widely used in animal feed. To maximize its value, extrusion is the most suitable technological process, regardless of the species.