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Bran

Bran, also known as wheat bran, is a by-product of wheat hulling and flour processing. It is yellow and flaky or powdery. Bran contains a large amount of vitamin B and is often used as a nitrogen source in edible and medicinal fungi culture media. It contains less oil and is not easily oxidized, and is widely used by companies. The use and precautions of bran are the same as those of rice bran.

[Discussion]

When purchasing bran, it is recommended to purchase directly from large flour mills to prevent dealers from adulterating it. The protein content (≥15.0%) can be tested by the Kjeldahl nitrogen determination method, and the ash content (≤6.0%) can be added if necessary to ensure stable quality.

Soybean meal

Soybean meal is the residue obtained after squeezing soybeans. It has a high nitrogen content, which is more than 3 times that of high-quality bran. It is widely used in animal husbandry production. The price is affected by many factors, and the trend can be checked through the "Soybean Meal Network". Most companies use soybean meal instead of bran and crush it into powder to ensure the stability of nitrogen-containing substances and reduce transportation costs.

【Discussion】

The color of inferior soybean meal varies. Use iodine to judge the authenticity of soybean meal. The starch content of genuine soybean meal is very low. If it is mixed with corn, bran and other sundries, the starch content will increase. When iodine is added, the color will turn blue-black.