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.