Micronized Products

We micronize grains, pulses and soya on site at Fordingbridge. Micronization is a thermal process of treating raw materials, using infra-red emissions as its energy sources. Unlike the more traditional methods, the use of infra-red rays allows processing at lower temperatures for a shorter time.

What are the benefits of utilising Micronized cereals?

· Disrupts cell walls. This improves intestinal enzyme access to nutrients, giving greater nutrient uptake and improved animal performance.
· Optimises starch gelantinisation. This provides higher levels of available starch, significantly greater amylase enzyme degradation and better digestibility when compared with raw starch. It also increases the passage of food through the gut, while retaining greater feed value. More gross energy is available for growth and performance.
· Improves protein solubility. This allows better access by digestive enzymes to higher quality protein sources, improves protein utilisation and therefore animal performance. Improved protein by-pass is achieved without affecting overall digestibility.