Production process

Fermentation

The raw materials are fermented to enhance their nutritional value in our functional feeds.

  • "Hidden" peptides are released that stimulate growth and kill bacteria.
  • Lactic acid is formed that reduces the pH and buffering.
  • The protein is "pre-digested" and therefore can be  faster absorbed.

 

SPRAY DRYING

The dairy/fat solution is sprayed in hot air that evaporates the water. This:

  • improves flowability
  • produces a fine powder
  • acts as a strict process control, preventing heat damage.

 

SPRAY COOLING

The highly emulsified fat is sprayed in a whirlwind of powder and crystallizes on the outside. This:

  • involves a unique patented coating technology
  • improves wettability
  • ensures better digestibility and performance
  • increases roughage intake in calves.