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Maize press cake
in flour granules
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Maize press cake
medium flakes
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Maize press cake
large flakes
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Our maize grain laminate press cake is mechanically obtained using a total natural methods without the use of chemical solvents (toxic substances present in the extraction flour which could occasionally cause allergy type pathologies such as certain types of dermatitis in pigs or inflammations in milking cows’ udders), laminating and processing the maize seed at a controlled, pressurised temperature (strictly national NO GMO).
our cold pressing system
The temperature used during the processing phases (not over 80 degrees) does not damage the strong percentage of vitamins naturally present (polyunsaturated fatty acids Omega Ω 6 and vitamin E).
This process gives the product certain organoleptic-nutritional characteristics, such as:
Given its appetising taste, the use of our maize grain press cake is essential to complete, integrate and make more appetising the diet and rations of animals to obtain a greater qualitative and quantitative output of milk and its derivatives (cheese, mozzarella, yogurt, etc…), meat and eggs.
S.T.Q average nutritional values
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Humidity |
11,00% |
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EMS (pigs) |
3.645 Kcal / kg. |
Crude ash |
5,00% | |
ENL (cows) |
1,68 MCal / kg. |
Raw fibre |
5,00% | |
ENC (meat) |
1,90 MCal / kg. |
Methionine+Cystine |
0,91% | |
UFL (milk) |
1.03 |
Lysine |
0,96% | |
UFC (meat) |
1.15 |
Tryptophane |
0,00% | |
Energy value |
4.830 kcal / kg |
Leucine |
1,77% | |
Raw proteins |
17,00% |
Calcium |
0,10% | |
Crude fats (oil) |
7,00% |
Phosphorous |
0,45% |
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