Sunflower
feed cake

GOST 80-96

Cake is a by-product of sunflower processing and one of the most important constituents of feed for cattle and poultry. A fairly significant percentage of protein makes it possible to increase the efficiency of livestock, and a low percentage of fiber - to combine this supplement with other feeds. The products are manufactured in strict accordance with GOST 80-96, which is confirmed by certification on an annual basis.

Eco-friendly raw materials: for the production of cake, sunflower seeds grown in the ecologically clean Tambov Region as well as raw materials produced by our enterprise and farms of the Tambov Region are used.

The technological process of manufacture provides for cleaning the seeds from husks, heating the seeds kernels and oil expression. This technology does not require using organic solvents. The cake has a higher protein, is more nutritious and does not contain husk.


FEEDING CAKE

Appetite improvement: excellent aroma and pleasant taste help to increase the appetite of animals. It can be used both in dry form and in mixtures. Year-round use without changing the diet.

Thanks to the use of cake, livestock breeders can abandon feed oil and solve other equally important tasks:

  • to support the growth and development of young animals;
  • to optimize metabolism;
  • to increase milk yield and egg production;
  • to strengthen immunity.
0%

Albuminous substances

0%

Fats

0%

Protein

PRODUCTION STAGES

At the first stage, the seeds are cleaned of impurities using special equipment: separators, stone collectors, aspirators.

Mechanical cleaning involves sifting the seed mass through sieves that differ in the size and shape of the holes.

Also, the seeds are blown with a stream of air, sifting out empty ones with a light weight and cleaned of metal impurities using a magnet.

In preparation for oil extraction, seeds are cleaned of impurities, sized and conditioned to obtain the desired moisture content.

The seeds are cooled to + 35 °C and scoured (the husk is separated from the sunflower kernel) in the seed crusher.

The resulting scoured product is divided into fractions and sorted.

The next stage is the cellular structure destruction, or, more simply, the kernels grinding. This process is carried out on roller machines.

The finished meal is processed hydrothermally, i.e. the humidity is increased with saturated air vapor, and then the meal is fried and dried again.

The primary extraction takes place in an oil extraction unit, consisting of a six-pan heater and screw presses for extraction.

Meal, having passed moisture-heat treatment in heaters at a temperature of 100-120 °C, enters the presses, where the pressing oil is extracted and the cake is produced.

The primary pressing cake is crushed in a hammer crusher, undergoes repeated moisture-heat treatment at a temperature of 105-110 °Cand the final oil extraction, as a result of which a high-protein cake in the form of a brownish-gray shell is produced.

The finished cake is fed by a screw conveyor to the finished product warehouse.

Характеристики
Test method
GOST 31933 Vegetable oils. Methods for the determination of acid number acid number, mg KOH/g 1.3
GOST 26593 Vegetable oils. Peroxide number measurement method Peroxide number, mmol of active oxygen/kg 4.0
GOST 5477 Vegetable oils. Methods for the determination of color value Color value, mg of iodine 16

GOST 5479 Vegetable oils and natural fatty acids.

Method for the determination of unsaponifiable substances

 Mass fraction of unsaponifiable substances, % 0.05
GOST 5481 Vegetable oils. Methods for the determination of non-fatty impurities and sludge. Mass fraction of non-fatty impurities, % Less than 0.03
GOST 11812 Vegetable oils. Methods for the determination of moisture and volatile substances. Mass fraction of moisture and volatile substances, % 0.08
GOST 5472 Vegetable oils. Determination of odor, color and transparency. transparency Sediment is present, slight turbidity.
GOST 5472 Vegetable oils. Determination of odor, color and transparency. Smell and taste Specific to sunflower oil

GOST 5485 Vegetable oils and natural fatty acids.

Method for determination of mineral acids

 Mass fraction of mineral oils Less than 0.01
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