Origin: Ukraine

Wheat bran is the exocarp
and aleurone layer in the structure of the particles of
particles of the Triticum aestivum L, which belongs to
Gramineae. In the actual milling process because of the
impact of processing conditions, the residues after
extracting the germ and endosperm are collectively
referred to as wheat bran, which is about 22% to 25%
part of wheat grain. Wheat bran, is the byproduct when
wheat is processed into flour. Wheat bran is rich in
protein, carbohydrates, minerals, vitamins, cellulose
and hemicellulose, are bran gluten feed material with
the largest raw material. In bran?s components the crude
protein is up to 12-17% of it, containing 0.67% lysine,
0.11% methionine, and richful vitamin B.

Protein not less than 16% , Ash not more than 6% ,
Moisture not more than 13% fat not more than 30% , fiber
not more than 4% sand and silicon not more than 1.5%.

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