Our soya press cake is mechanically obtained using totally natural methods and without the use of chemical solvents (toxic substances in extraction flour that could occasionally cause allergy type pathologies such as certain types of dermatitis in pigs or inflammation in milking cows' udders), laminating and processing the soybeans using a controlled temperature and pressured procedure (strictly of national origin NO GMO), therefore deactivating the toxic substances and the anti-nutritional factors contained in the bean.
The temperature used during the processing phase (not over 80 degrees) does not damage the strong percentage of natural vitamins present (vitamin E,A,D) in soya (a kg. of oil can also contain 1500 mg. of vitamin E).
our cold pressing system
This process gives the product certain organoleptic-nutritional characteristics:
Given its appetising taste, our soya press cake becomes essential to complete, integrate and make more appetising the diet and rations of animals to obtain greater qualitative and quantitative output in milk and its derivatives (cheese, mozzarella, yogurt, etc…), meat and eggs.
S.T.Q. average nutritional values
|
Humidity |
7,00% |
|
| |
EMS (pigs) |
3.250 Kcal / kg. |
Ceneri gregge |
5,00% | |
ENL (cows) |
1,90 MCal / kg. |
Crude ash |
5,00% | |
ENC (meat) |
2,03 MCal / kg. |
Max urease activity |
< 0,10 mg / Na 30° | |
UFL (milk) |
1.09 |
Methioninr |
0,57% | |
UFC (meat) |
1.10 |
Lysine |
3,00% | |
Energy value |
4.260 kcal / kg |
Tryptophane |
0,50% | |
Raw protein |
44,00% |
Calcium |
0,23% | |
Crude fats (oil) |
7,00% |
Phosphorous |
0,56% |
|
