WHEAT BRAN

WHEAT BRAN

Moisture: Should be below 12.5%.
Crude Protein: Should be below 13.0% (N x 6.25).
Crude Fiber: Should be below 12%.
Acid Insoluble Ash: Should be below 0.25%.
Crude Fat: Ranges between 2.75-4%.
Carbohydrates: Ranges between 51-65.2%.
Ash: Ranges between 1-8.9%.
Sand/Silica: Ranges between 0.4-2.5%.
Foreign Matter: Should be nil.

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Wheat bran is the hard outer layer of the wheat kernel, separated from the endosperm (the starchy inner part) during the milling process. It’s a rich source of dietary fiber and is often used to add texture and flavour to baked goods or as a supplement. Added to bread, muffins, and other baked goods to increase fiber content and add a nutty flavour and coarser texture. It’s used as a dietary supplement, particularly for its fiber content. Wheat bran is also used as a component in animal feed

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