BRAN CUTTER MACHINE
The new machine lessens the granulometry of bran from 700-800 microns to 250 microns in a solitary cycle. The outcome is homogeneous wholegrain flour ideal for the prerequisites of the food preparation industry.
Product Description
Notwithstanding conveying high-quality flour, oat preparing creates results that are typically viewed as of low worth: coarse bran, fine bran, and pollard. The latest food trends have led to an increased demand for whole grain flour and semolina containing bran, for use in the production of pasta and baking products. In order to incorporate bran in whole grain flour, it is necessary to reduce the granulometry, so that it has the same particle size as the original flour.
