Description rye bran:
Bran is the by-product of flour production. It consists of the remaining husks and the germ of the rye grain. Rye bran has a low inherent taste and is particularly well utilizable by humans. It is characterized above all by its high content of dietary fiber, which stimulates digestion and has a health-promoting effect on the stomach and intestines. The bran contains about 40% dietary fiber, about 20% protein and about 20% carbohydrates and fat.
In the food industry, the bran is mainly used as a food supplement, but it is also used to refine dishes, especially muesli and bread. Rye bran is also a high quality animal feed.
Quality:
conventional; also as flour
Origin:
Germany, Poland
Industries:
food, feed
Properties:
vegan, lactose-free
Fiber content:
approx. 45%