Corn Gluten

Gluten is the water-insoluble protein fraction isolated from corn. It appears as a yellow-colored, free-flowing powder with a relevant odor.

Microbiological requirements:

Salmonella:                   absent in 25g

Coli : absent in 1g

Packing: bulk

Storage: Keep in unopened package on the racks at relative humidity no more than 75% at clean, closed, ventilated places.

Protein (N x 6,25) 70 % min
Moisture 8 % max
Fat 8 % max
Ash 2 % max
Undesirable substances in accordance with E.U. legislation


DDGS is a co-product derived from the production of alcohol by means of distilling mash consisting of corn; the finished product is made by drying the entire solid residues of the process. The yeast from the fermentation process remains in the finished co-product. Meal with golden yellow color , sweet, fermented odor s and lightly acidic taste.

Packing: big-bags.

Storage: DDGS is a highly digestible, protein rich individual feeding material that should not be stored for more than 6 months if possible. Storage requires proper storage conditions (e.g. dry and protected from sunshine).

Crude Protein 30,15 %
Crude fat 12 - 15 %
Moisture 3 - 6 %
Fibre 8,24 %
Ash 8 - 10 %

Wheat Gluten

Gluten is the water-insoluble protein fraction isolated from wheat flour. It appears as a cream-colored, free-flowing powder with a bland taste odour. Vital wheat gluten contains mainly two groups of proteins namely gliadines and glutenines.


It is added to low-gluten flours to improve their baking quality. It is used in the production of bakery products to enhance the structure of dough and to increase its volume. In confectionery, it is used to produce products containing fruits, nuts and other such products. It is also used as a binding agent in the production of tablets, several vegetarian, delicatessen and meat products. It is also used in the production of protein hydrolisates, breakfast cereal products.

Microbiological requirements):

Total plate count:          max 1000 cfu/g

Moulds:                         max 100 cfu/g

Yeasts:                           max 100 cfu/g

Salmonella:                   absent in 25g

E. Coli : absent in 25g

Packing: bulk

Storage: Store in dry, clean, cool, ventilated rooms, protected from rodents. The shelf life is 2 years from the date of production if the product is stored under the above-mentioned conditions.

Protein (N x 6,25) 75 % min
Moisture 8 % max
Ash 2 % max
Water absorption 150 % min
Undesirable substances in accordance with E.U. legislation

Sunflower Meal

Metabolisable energy kcal/kg:

poultry – 2320

pigs – 2750

fish – 3700

Amino acids: (% of protein)

Lysine 4.32

Methionine 2.95

Methionine + Cystine 4.82

Threonine 4.32

Triptophan 1.36

Arginine 8.50


Calcium – 0.8%

Phosphorus – 1%

Available phosphorus for poultry – 0.3%

Crude protein – 45%
Crude fiber – 6-8%
Crude fat – 1%

Rape Seed Meal

Feedstuff/Product name :    Rape seed meal feed (positive list : 2.11.04, EG-Catalogue : 2.14.7)

Product description          :  By-product obtained during processing of rapeseed

Manufacturing process     :  Rape seed meal feed occurs as a by-product when extracting rapeseed oil. After cleaning the seed, approx. half of the oil contained is extracted by pressing. The remaining oil is obtained by treating the expeller cake (pressed cade) with hexane. In a further step the expeller cake is toasted to remove the hexane as well as ant nutritive substances (e.g. glucosinolates) and thus to improve the nutritiousness of the cake. Ingredients and additives (such as lecithin, free fatty acids) arising during oil processing may be added again to the meal.

A detailed description of the manufacturing process may be found in the FEDIOL “Code of practice for the manufacturing of feed materials from oilseed crushing and refining plants”

Auxiliary and additives:       Hexane used for extracting oil is removed from the mead by means of water vapour and heat. Flow aids which apply to the regulations for animal feedstuff may be used in order to prevent caking of the meal during storing or shipping.

Undesirable substances:     Monitoring for undesirable substances is carried out regularly, bases on a HACCP concept, all valid legal regulations and the GMP + international control plans.

Crude protein / crude fat: 34,5 %
Crude fiber: 12,5%


Protein:  62% min

Moisture: 8% max

Fat: 2% max

Fiber: 4.5% max

Ash: 7% max

Salmonella: negative/25g

Clyciline: max.3 mg/kg

Β-conglycinine: max.3 mg/kg

Trypsin inhibitor activity: 3.5 mg/g

Nitrogen free extract: 16.3%