Sunflower oil cake
BRONTO SUNFLOWER PROCESSING LINE
allows you to get
SUNFLOWER CAKE with the following parameters:
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:
The final protein content in the cake is affected by:
At:
PROTEIN in cake will be: 26.7%
At:
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%.
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