Our soya press cake is obtained via a process of lamination, cooking and pressing without the use of solvents using soybeans. NO GMO.

Pressing occurs by using highly advanced and innovative presses that develop the dietary characteristics, allowing the safe, hygienic production of the soya press cake, therefore deactivating the toxic substances contained in the bean, giving the soya press cake the following advantages:

 

	The right ratio of proteins and essential fatty acids ( Omega 6 – Omega 3 ) rich in lecithin, phospholipids and vitamin E, the fundamental elements for safe, fertile animals
	Rumen minor solubility and degradability of protein
	High rumen by-pass (60 %), double compared to common soya flour extraction (obtained using solvents) with an intestinal absorption of proteins equalling 95%

The use of our press cake is indispensable to integrate the animal's diet, since it creates an associative effect on the amino acids, which determines a sensitive increase in the biological value of the ration proteins, improving the quality and milk, meat and egg output.

our cold pressing system

S.T.Q. ANALYSIS

Metabolising energy (pigs) 13200 kcal / kg
Metabolising energy (cows) 11600 kcal / kg