Sunflower oil cake

BRONTO SUNFLOWER PROCESSING LINE

allows you to get

SUNFLOWER CAKE with the following parameters:

• oil content: max 10%
• fiber content: max 20%
• humidity: 7 … 10%

 

PROTEIN in oil cake:

The purpose of processing in the line BRONTO – SP: min 34%

 

To do this, our line produces the highest possible output from sunflower seeds:

• husks: up to 70% (from the share of husks in sunflower seeds)
• sunflower oil: up to 42% (from the share of fat in sunflower seeds)

 

The final protein content in the cake is affected by:

• protein content in raw materials (from 13% to 19%)
• fat content in raw materials (from 42% to 52%)
• residual oil content of cake (7 … 10%)

 

At:

• protein content in raw materials 13%
• fat content in raw materials 42%
• residual oil content of cake 10%

PROTEIN in cake will be: 26.7%

 

At:

• protein content in raw materials 19%
• fat content in raw materials 52%
• residual oil content of cake 7%

PROTEIN in cake will be: 53.2%

Processing in our lines does not transform one substance into another.

There is an increase in the proportion of protein in the final product – due to the withdrawal of husks and fats from raw materials.

 

Example:

In 1 ton of seeds with a protein content of 15%: 150 kg of protein.

As a result of processing: after removing fats and husks, you will get 430 kg of cake, which still contains 150 kg of protein.

But unlike sunflower seeds, the proportion of protein in the cake is 35%.