During the processing of wheat to make flour, bran remains. They are considered a by-product that has gained its popularity as a diet food. However, before starting to use this product, many people will want to know what are the benefits and harms of wheat, what properties they have, how they affect the body.

How wheat bran is made

The production process of wheat bran is divided into several stages:

First of all, the grain is delivered to the elevator. There it is cleaned from various impurities, debris, dirt. After that, it is cleaned and weighed.
When the preparation and cleaning is completed, the finished grain is poured into a large container and poured with hot water. Stirring takes place for 5 minutes. After that, the grain is settled and mixed again. During these actions, the mealy part is separated from the bran itself, which is the shell.
Further, the main part passes between two millstones, which grind it into small grains.
After that, a white groat is obtained, which, upon further processing, turns into flour.

Thus, two products that are going to be consumed are obtained. After all the production processes, future bran looks like a gray husk or dust.

To make it convenient to store and consume the resulting product, the husk must be turned into granules. For this, pressing equipment is used. First of all, the dust is treated with steam, then it is pressed and granulated. The resulting granules are cooled and sieved. If low-quality granules were found during sieving, they are sent for re-processing.

After all processing processes, the finished product is packed in sealed packages and shipped to stores. Granules do not form dust, they are stored much longer than powder.

Chemical composition and calorie content of wheat bran

Granulated wheat bran is considered a dietary product and is used in various methods for weight loss. In addition to this, they have many useful properties. The finished product owes these useful properties to its composition:

Minerals - zinc, magnesium, phosphorus, iron, calcium, potassium. Thanks to such a number of useful microelements included in the composition, the body receives powerful nourishment and any diet becomes more balanced.
Vitamins - B1, B5, B6, B2, B3, K, E. This amount of vitamins not only enriches the body, but also strengthens the immune system.

The active use of granules for weight loss and in sports is due to their ratio of BJU. Content per 100 grams of product:

Fats - 4.3 grams.
Proteins - 15.6 grams.
Carbohydrates - 64.5 grams.

In addition to this, the composition of bran includes a large amount of fiber. It is the main component of this product.

Useful properties of wheat bran

Wheat granules became actively used in the production and further sale after scientists discovered many useful properties of this product:

The dry product is saturated with fiber. Thanks to this, digestion improves, toxins and slags are released from the body.
Strengthens bones and joints.
Improves the functioning of the cardiovascular system.
A small amount of wheat granules is enough to dull the feeling of hunger and saturate the body for a long time.
Vision improves.
The immune system is strengthened.
The body is enriched with useful trace elements and vitamins.
Improves liver and kidney function.
The level of glucose and bad cholesterol in the blood decreases.
The cells of the epidermis are being renewed.
The nail plates are strengthened, the condition of the hair improves.
Metabolic processes are accelerated.

However, even with so many useful properties, this product alone will not be able to provide the body with all the necessary components for normal performance.

Is wheat bran good for pregnancy?

The question of whether there is any benefit from taking wheat bran during pregnancy worries many mothers. During this period of life, the whole body changes, and many products can harm the general condition. When a woman begins to have problems with stool, metabolism is disturbed, uncontrollable voracity appears, it is necessary to begin appropriate treatment. If we talk about medications, then most of them are prohibited during pregnancy. Because of this, doctors recommend starting treatment with natural remedies. The use of wheat bran helps restore bowel function, controls appetite, improves metabolic processes, and eliminates constipation.

Bran while breastfeeding

Doctors recommend continuing to use the dry product during breastfeeding if the woman ate them throughout the entire pregnancy. However, if this is a new product in the diet, you need to start using it with a small amount. New components that enter the body enter through the milk to the child. Because of this, it is necessary to carefully introduce new products into the diet and, if negative changes appear, refuse to use them. The first dose should not exceed one teaspoon. Gradually, this amount can be increased to 30 grams.

Is it possible to give wheat bran to children

Wheat bran is approved for consumption in childhood. Doctors recommend starting their use in preventive measures from the age of 2. At this age, you need to start with half a teaspoon. The first three days you can not increase the amount. At this time, you need to carefully monitor the reactions of the body. If there are no negative changes to the addition of a new product, you can gradually increase the dosage.

How to eat wheat bran for weight loss

To improve the condition of your figure and lose weight, you must use the selected product correctly. There is a separate method for weight loss based on wheat bran. However, if a person cannot withstand a rigid mono-diet, it is necessary to correctly add the product to the daily diet. To do this, you need to use wheat cuts between main meals no more than 3 times a day. The maximum amount in 24 hours is 30 grams. Due to the fact that this product absorbs a large amount of liquid, after its use it is necessary to drink a glass of liquid per 1 tablespoon of bran.

How to use wheat bran

The duration of the course of consumption of wheat granules should not exceed 60 days. After this time, you need to take a break for 2 weeks so that the beneficial properties continue to affect the body.

You need to use them between main meals. Thus, you can make the food fractional, and reduce the size of portions.

If the bran is in the form of a crumbly powder, it is necessary to consume half a teaspoon between main meals. Gradually, this amount can be increased to 30 grams per day.

Wheat bran for various diseases

Due to the large number of useful properties, wheat bran is used to treat various diseases and improve the condition of the body. To understand how to help yourself in a given situation, you need to deal with each problem separately.

For constipation

Bran is famous for its help with constipation. There is no need to take medications if you use natural products correctly.

In order for bran to help eliminate constipation, it is necessary to prepare a medicinal drink. To do this, you need 2 tablespoons of dry bran and 300 ml of kefir. It is enough to mix the ingredients in a large glass, and leave the mixture to swell for 12 hours. At dawn, drink an infused drink. Wheat bran with kefir is not suitable for all people. The fermented milk product can be replaced with pure water.

Important! If after drinking a drink in the abdomen there is a feeling of discomfort, it is required to refuse this method of treatment and consult your doctor.

For diseases of the gastrointestinal tract

One of the beneficial properties of wheat bran is the cleansing of the gastrointestinal tract from toxins, food debris, salts and toxins. To improve the functioning of the esophagus, you can make a therapeutic cocktail. To do this, you need 4 tablespoons of bran, 250 ml of pure water and 10 grams of honey. Bran should be diluted with liquid and left to infuse for 6 hours. After that, it is necessary to sift them from the water. Add mezh to the mixture, mix and consume 30 minutes before the main meals.

For colds and bronchitis

To improve your condition during a cold and clear the airways of mucus and pus, you can prepare a hot bran-based drink. To make it you will need 500 grams of granules or dry powder, 2 liters of hot water, 1 tablespoon of honey or sugar. It is necessary to pour the bran into a pot of hot water and cook for 12 minutes. Turn off the gas and add honey or sugar to the pan. The resulting amount of drink should be drunk per day. You can also cook wheat bran with milk thistle to improve the condition of the body with a cold.

For gout

To improve your condition with this disease, you must use properly prepared bran. To do this, pour 200 grams of dry product with hot water and cook for 60 minutes over low heat. The resulting liquid must be filtered twice through gauze. Drink 3 glasses of the drink a day after each meal.

With diabetes

The beneficial properties of granulated bran extend to diabetes mellitus. This product helps to lower the amount of glucose in the blood. To achieve this effect, you need to consume 2 tablespoons of granulated bran with 2 glasses of clean water.

The use of wheat bran in cosmetology

To use granules for weight loss and restoration of the body, this is not the only place where this product can show itself well. Wheat bran is often used in cosmetology. On their basis, masks are prepared for facial skin, hair care and regenerating baths. To find out how you can help the skin problem, you need to understand in more detail each method of using them for cosmetic purposes.

Hair masks

With increased oily hair, you can use waste from the production of flour. The components contained in bran help restore damaged hair and strengthen it. To prepare a cleansing mask for oily hair, you will need 5 tablespoons of dry product and 150 ml of kefir.

Preparation and application:

It is necessary to mix the ingredients and leave to fill with moisture for 4 hours.
Apply the resulting mixture to the hair and let it soak in for half an hour.
Wash off with room temperature water.

To improve the condition of the hair, such a mask should be done 2 times a week.

Mask for the face

To improve the condition of the skin and saturate it with useful trace elements, you can prepare a nourishing mask based on bran. To make it you will need 2 tablespoons of dry product, 50 ml of milk.

Preparation and application:

Pour dry bran with warm milk and let it swell for 120 minutes.
Apply to the surface of the skin. Make several rotational movements, as if massaging your face.
After 20 minutes, the mask should be washed off with water at room temperature.

You can apply this mask every day until you get the result.

Attention! Do not leave the treatment mask on the skin for more than 20 minutes. Otherwise, you can harm the upper layers of the epidermis.

Wheat bran bath

A relaxing bath based on bran helps not only to relieve muscle tension, but also to cope with skin rashes, acne, pimples, black spots. To make such a bath, pour 500 grams of dry product with 3 liters of milk and boil the mixture. After that, pour the broth into the bath. The maximum duration of the cleansing procedure is 20 minutes.

Harm of bran and contraindications for use

Even a large number of useful properties and the undeniable help of wheat bran on a diet cannot make this product universal for everyone. They are forbidden to use in such situations:

Acute diseases of the gastrointestinal tract.
Chronic diseases.
Problems with the work of the pancreas.

If you use this product uncontrollably, stool disorders, abdominal pain, and bloating may begin.

How to choose and store bran

Before buying wheat bran, you need to take into account the following points:

You need to carefully study the composition on the package. It should not contain sugar, various chemical additives, preservatives, flavors.
The packaging must be sealed. It is best to buy the product in transparent packs.
The product must be free of foreign odors.

After purchase, it is advisable to open the pack and pour the bran into a glass container. To prevent dust, debris and various insects from getting into them, close it with a lid. Shelf life - 1 year.

Advice! It is advisable to buy a new pack of dry granules every month to protect the body from pathogens.

Conclusion

Above was information about the benefits and harms of wheat bran. After studying the beneficial properties, possible harm and methods of application for various diseases, it is safe to say whether it is necessary to use granules or it is better to refuse this product. When using them, it is important to follow the dosage so as not to encounter side effects.

Bran granulated. Wheat rich in vitamins and minerals such as: vitamin B1 - 36%, vitamin B2 - 15.6%, potassium - 48.3%, calcium - 23%, magnesium - 112%, phosphorus - 38.8%, iron - 55, 6%, iodine - 40%, cobalt - 40%, manganese - 349%, copper - 75.9%, zinc - 35.9%

What is useful Bran granulated. Wheat

Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Inadequate intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
Calcium is the main component of our bones, acts as a regulator of the nervous system, is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
Iodine participates in the functioning of the thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). It is necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and a slowdown in metabolism, arterial hypotension, stunted growth and mental development in children.
Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
Zinc is part of more than 300 enzymes, is involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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Bran It is a by-product of processing grain into flour and cereals. During the production of different varieties of flour and cereals, 20 to 28% of the grain mass remains in the bran. Depending on the initial grain, bran is wheat, rye, oat, soy, barley, rice, buckwheat and so on.

The composition of bran includes worn grain shells, unsorted remains of farinaceous substances and germs. According to the chemical composition of bran from different types of grain, they have differences and, as a result, different nutritional value and energy value. Common to any species is a high content of fiber, fats, proteins. In addition, they contain nitrogen-free extractives, ash, phosphorus (about 80% of phosphorus from grain passes into bran), calcium, amino acids, vitamins of groups B, A, E. Bran has a light yellow or grayish tint, smells like seeds of the original raw materials, taste without bitterness or sour taste. The water content of bran should not exceed 15%. Alien inclusions of heliotrope seeds, trichodesma, traces of rodents, foreign objects are unacceptable. According to the degree of grinding, bran is divided into coarse (large) and thin (small), release forms - loose or granulated.

Granulated bran. During granulation, the mass is compacted up to 10 times, and this gives unconditional advantages during transportation and storage. Bran in granular form is better preserved, because, due to the high density and smaller specific surface area, the action of yeast and mold fungi, pathogens is reduced.

Applications of bran

Feed bran. Bran is widely used, primarily as a feed additive for farm animals and poultry. The protein (protein) included in their composition is almost completely digested by the animal's body. The nutritional value of bran depends on the proportion of flour - the more flour and less grain shells, the higher the nutritional value and calorie content. Bran in feed is used both in its pure form and as a raw material for the production of animal feed. The most valuable fodder bran is wheat and rye, they are used as feed for all animals. Other species contain an excess amount of fiber, so they can only be added to the diets of adult cattle and sheep.

Bran for animals– for cattle, pigs, horses, sheep, poultry. On dairy farms, bran is an indispensable feed. Their consumption is recommended as for dairy cows, up to 4-6 kg. per head per day, and young cattle, and also in large quantities. Bran for cattle is given with semi-liquid feed or mixed with straw chaff or chopped, pigs and horses - in the form of swill. Horses can be fed only wheat bran, in an amount up to 30-50% of the norm of oats. Pigs and poultry use bran nutrients worse than other animals. In feed and feed mixtures, bran is included in the following quantities: for cattle - up to 30-40% (wheat), up to 10-20% (rye); for sheep - up to 20% (wheat), up to 10% (rye); for adult birds - up to 15%, for young chickens from 8 weeks of age, ducks and geese from 4 weeks of age - up to 5%; for pigs - up to 10-15%, for horses - up to 10% and for rabbits - up to 15% (by weight).

The use of bran in other areas. Rye and wheat bran is used in baking bread: their small content in bread improves its taste, improves intestinal motility. Oat bran is an excellent dietary food product with healing properties, used in its pure form, as well as in baking cookies, bread, etc. Mustard bran is used in the production of mustard plasters, linen bran is used in the preparation of compresses, almond bran is used in cosmetology, body care, and to moisturize the skin of the hands and face. Other types of bran are also widely used - corn, pea, lupine.

Feed wheat bran

wheat bran have the following average composition, in %: water - 15; dry matter - 85, protein - 15.5, including digestible - 9.7; fiber - 8.4; fat - 3.2; nitrogen-free extractives - 53; ash - 5.3. The digestibility of organic matter is about 80%. 1 kg of wheat bran contains on average 0.75 fodder. units, 8.8-9.2 MJ of metabolic energy, 151 g of digestible protein, 2.0 g of calcium. 9.6 g of phosphorus, etc. Wheat bran is rich in microelements and vitamins of group B. In terms of chemical composition and nutritional value, wheat bran is better than rye and even more so than rice bran. Wheat bran contains a large amount of phosphorus, more precisely, phytin, an organic substance that, in a warm aqueous solution, has a laxative effect on the gastrointestinal tract of a human or animal body. The use of wheat bran in dry form, on the contrary, can stop diarrhea. This product makes up to 60% of the total mass of feed in the diet of animals: for fattening cattle, dairy cows and sheep - 50-60%, for horses, calves, pigs - up to 40%, for young pigs - up to 25%. Wheat bran in loose form has poor flowability and high hygroscopicity - the ability to absorb moisture. Therefore, the recommended places for their storage are dry, warm, well-ventilated areas. Shelf life - 1 month. The advantages of the granular form were mentioned above, the shelf life is 1 year.

Granulated bran - their benefits and our risks

When they start talking about healthy eating, bran is almost one of the first products they remember. A lot has been said about the benefits of bran: both the fact that it is useful fiber, and that they are necessary for the functioning of the intestines, and that they remove harmful substances from the body, help fight appetite, in addition, they contain a lot of useful substances, which is why bran is especially indicated vegetarians and fasting.

Bran is the shell of the grain; if it is not separated, then the flour from such a grain quickly goes rancid *. First of all, because of this "defect" at the turn of the 19th-20th centuries, bran almost completely left the diet of residents of industrialized regions. And only in our time bran is returning to the diet again. True, it is still as an additive to a healthy diet, and not as a complete product.

*By the way, please note: the shelf life of whole grain flour cannot be long.

It is necessary to distinguish between bran simple and granular bran.

What you need to know about granulated bran:

Join the discussion!

Ask questions and share your opinion:

Julia, 05/28/17:

Food for hamsters :))))))) Funny:))))))

In this article, I will focus on granulated bran separately. In my family they call them "hamster food" - what else do you call crunchy brown balls with a slight nutty smell?

Bran and liquid
Bran must be taken with a liquid - milk, yogurt, kefir, juices, broth, etc. Otherwise, they simply will not swell and will not give the desired effect - your body will not receive the very fiber for which it is worth eating bran.

Introduce bran into your diet gradually
Bran should be introduced into the diet gradually, starting with two to three tablespoons per day (this is about 15 grams). You can't just bring a pack home and play it while watching a series / educational film in English. Otherwise, there is increased gas formation, a feeling of heaviness in the abdomen, slight constipation and other unpleasant, but not fatal, symptoms. Over time, they pass, but it is better and more productive without them.

If for 3 or more weeks there is a break in taking bran, then you need to re-introduce them into your diet, starting with 2-3 tablespoons. However, if your diet already contains a lot of fiber, i.e. raw vegetables and unprocessed cereals, then you can stay on these 2-3 spoons.

Bran and calcium
Bran, or rather fiber, getting into the intestines, begin to "cleanse" our body. This means that there is a binding of various substances that have entered the intestine with food or as waste material prepared for excretion. Calcium ions are the easiest to "bind" and leave the body. Therefore, if you do not add calcium-containing supplements and preparations to your diet together with bran, then calcium will begin to be excreted, which entered the body with ordinary products. In other words, calcium deficiency may occur.
It should be noted that a number of manufacturers add calcium directly to the bran. Moreover, the composition is balanced in such a way as to maximally compensate for the "binding" of calcium. Therefore, it is useful to look at the composition indicated on the package. Or read additional materials on the manufacturer's website.

Contraindications
Naturally, bran is contraindicated for people with acute gastrointestinal diseases, peptic ulcer of the stomach and duodenum in the acute stage, as well as for a number of other diseases. Manufacturers usually indicate a list of contraindications on the package - check it every time, even if you have been using this brand for a long time, because the recipe could change.

Variety of flavors
Some manufacturers produce bran with different additives and flavors. On the one hand, this is good - you can choose your favorite, or try a new one every time, enjoying the variety. On the other hand, it is important to check the composition and contraindications for each option. For example, a manufacturer produces bran with the taste of "Apple" and "Cranberry". If only an apple is added to the "Apple" bran, then the addition of cranberries and sugar is quite possible in the "Cranberry" bran. And this means that such bran is already contraindicated for people suffering from diabetes.

Bran production
Granulated bran is produced by extrusion. This is when a certain mass is heated in several stages to a high temperature, approximately 120-150 degrees, and then, under high pressure, the hot mass is "spit out" from the extruder apparatus through the molding head into the low pressure area. From such a drop, a small droplet of a dense mass breaks and becomes large and fluffy, i.e. loose. Then, if necessary, the resulting pads are dried or even fried. Approximately according to this principle, corn sticks are made - see video. Only in the case of bran, of course, they are not doused with oil and sprinkled with powdered sugar.

How sweets are made by extrusion. On the example of corn sticks

On the one hand, the extrusion process is good because it uses a minimum amount of oil and initially assumes only natural ingredients. On the other hand, there are still disputes as to how this process is neutral for our food, because. under the influence of temperature and pressure, various changes in the biochemical properties of the initial products occur. For example, protein denaturation definitely takes place (instead of amino acids we get a set of trace elements) or starch dehydration (change in its structure).

If you don’t have to worry too much about proteins (we are talking about bran, and there are, in principle, few proteins), then starch dehydration can play a cruel joke. For example, it raises the glycemic index of our bran, and here we need to keep our eyes open. In addition, the processes occurring in the original products during extrusion are not yet fully understood. It is unlikely that something super-harmful can be expected there, but until we know all the risks, we should not get carried away with “hamster food”.

Thus, it turned out that even such a product as bran obeys the golden rule: everything is good, but in moderation. In this regard, for myself, I defined granulated bran as a treat - i.e. sometimes a little bit, and not every day in packs :))))

How can granulated bran be used:

Crackers in a salad (see an example of a recipe at the end of the article)
Low calorie cookie alternative
Ready breakfast with the obligatory addition of milk or juice
Snack option on the go. Here bran is especially good, because. do not require special storage conditions. And this means that they will not deteriorate on the road, they will not turn black, they will not spill. At the same time, a bag with a snack will be quite light, and the feeling of satiety is quite comfortable. Well, besides, it is convenient to eat on the go (does not get your hands dirty) and even in the car (does not crumble).
Partial or complete replacement of bread
Crackers for mashed soups and broths

By the way, bran is good because it is unpretentious in terms of storage and transportation. Therefore, it is not necessary to run around the shops in search of the "right" bran, you can order delivery. Especially for such cases, I have prepared a selection of worthy bran in the well-known online store Ozon.ru.

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* Calculations use average data for Russia

Bran is a by-product of flour milling. And they are often classified as waste. They are the hard shell of the grain that remains after it has been ground. Until recently, bran was mainly fed to farm animals, but now the scope of their application has become much wider.

The benefits of bran and their scope

Non-specialists often confuse bran with chaff - the waste obtained by threshing household plants. Chaff consists of small parts of spikelets and legumes (films of spikelets, scraps, stems, pods, etc.). Just chaff is still used exclusively as a feed product, since in its composition it is closer to straw, but differs from it in a high nitrogen content and better digestibility.

Depending on the type of grain that goes into processing, there are several types of bran: rye, wheat, rice, barley, buckwheat, etc. They may also differ in the degree of grinding. In the latter case, bran can be coarse (large) and thin (small). The nutritional value of this product is determined by the content of farinaceous particles in it - the less they are in the composition of bran and the more shells, the less nutritious they are. The chemical composition of wheat bran as a percentage is as follows: water - 14.8%, proteins - 15.5%, fats - 3.2%, fiber - 8.4%, nitrogen-free extractives - 53.2%, ash - 4, 9 %. 100 kg of bran contains about 75 feed units and about 13 kg of digestible protein.

Due to its characteristics, bran is used for fattening cattle, horses, pigs, sheep and rearing young animals. There is nothing surprising in the fact that the "feed" direction remains the main one for bran producers.

This situation continued until the last century. At the beginning of the 20th century, bran was completely excluded from the diet of Europeans, as it was considered waste products, although scientists already knew that they contained more protein, fatty acids and trace elements than the grain itself. A few decades later, the situation changed significantly: bran began to be regarded as a valuable source of dietary fiber. The most popular was oat bran, which was added to ready-made breakfasts intended for people who take care of their health and figure. Bran became especially popular in nutrition with the spread of vegetarianism. This raw material is an important source of essential fatty acids and trace elements.

However, some nutritionists object to bran manufacturers who position their product as a real panacea. The latter are sure that extruded bran, which is obtained with the help of high-speed extruders-granulators, has few useful substances and microelements. In addition, there are restrictions on their use: bran is contraindicated in diseases of the gastrointestinal tract during an exacerbation. When consumed in excess, they can lead to some digestive problems.

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However, in general, it is difficult to challenge the usefulness of bran. All biologically active useful substances are stored in the hard shell of the grain. In wheat flour of the highest grade, no more than 10% of valuable substances are retained, therefore synthetic additives are often added to it, but as a food product it does not bring much benefit, although it has high palatability. The bran contains a large amount of fatty acids, so whole grain flour quickly rancid, so when making flour, it is necessary to carefully separate the bran from the grain.

Bran is used not only for the manufacture of dietary ready-made breakfasts, but also in the production of bread. In this case, it is important to correctly calculate the content of all components: a large amount of bran in the product reduces its digestibility, and a small amount of bran has a positive effect on the taste of bread and improves digestion. Most often, bran is used, of course, in cooking. Like a few years ago, wheat bran is the most popular in our country, rye bran is in second place, and rice bran is in third place.

Bran production

The production of bran is directly related to the processing of grain and the manufacture of flour, which is quite understandable, because bran is a by-product of such production. Let's consider it in more detail. This process begins with the reception and storage of raw materials - grains of wheat and rye. Grain is brought by road or rail to the enterprise and transferred to the elevator. It is preliminarily weighed on truck scales with a carrying capacity of up to 60 tons or on railway scales with a carrying capacity of 150 tons.

The next stage of production is the preparation and processing of grain. First, the grain is fed into the grain cleaning department, where it is thoroughly cleaned from various debris and foreign matter. For this, special equipment is used with a set of sieves with cells of different diameters. The grain is blown under strong pressure, which allows you to remove dust and small debris. Particles of metal or metal ore are separated by means of magnetic separators, and particles of mineral origin (pebbles, earth, asphalt) are separated by destoners.

After that, the cleaned grain is poured into wet peeling machines. There it is filled with warm water, heated to a temperature of 30-40 °, and intensively mixed, resulting in a partial separation of the fruit shell. Warm water helps strengthen the grain's gluten. The raw material is left in the bunker for 2-3 hours for resting, and then it is sent to the second stage of cleaning, at which shells and foreign particles that have not been removed earlier are separated from the grains. Then the raw material is moistened again and poured into bunkers for the next resting for a couple of hours.

Finally, it is sent to the air separating machines and fed into the grinding department. Technological optimal moisture content of grain at this stage should be 15%.

Grinding of grain is carried out on roller machines. Getting between two rotating rolls, tightly pressed to each other, the grain is destroyed into grains. Then the crushed mixture with the help of an air flow rises to the top - to sieving, where the raw material is divided into 3-5 fractions according to the particle size. After sieving, the grains are also fed along the streams to the winnowing machines. Passing through the sieves, they are cleared of shell particles. As a result, white groats are obtained, which are subsequently fed to grinding roller machines, where they are crushed to the state of fine groats and the finest fraction - dunsta. Small particles are once again passed through the winch systems and enter the grinding machines, the number of which can reach eleven. Only after their passage, the powdery part completely gets rid of the product shell.

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In addition to flour, cereals and bran, mills with modern equipment have machines that can also separate grain germs - dense yellow particles 2-2.5 mm in size. The germs of wheat grain consist of three parts - the outer shells (the same bran), the germ and the mealy core (endosperm). Bran is the very hard shell of the grain, its fibrous outer layer. The endosperm, which is used to make white flour, contains the most starch and is rich in carbohydrates, but the aleurone layer is removed from it, which has a brownish color and can spoil the appearance of the finished flour. The grain germ is located in the very center, it contains the largest amount of nutrients, is a source of essential fats and vitamins. These wastes contain a large amount of fiber.

For example, 100 g of wheat germ contains at least half of the daily dietary fiber. For comparison, bran contains up to 80% fiber and slightly less useful and nutritious substances. Thus, wheat germ is also a very valuable product in terms of its biochemical composition. However, it also contains a high percentage of fat (up to 14%), which, when crushed into flour, gives it bitterness. For this reason, grain germ is not used in the production of flour.

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Flour after all the above procedures is sent to the control sieving by a varietal flow. At this stage, the grain shell that accidentally fell into the total mass of particles is removed from it. Purified flour is distilled with compressed air into storage bins, and from there it enters the warehouse through weighing machines or is sent for loading.

Let's get back to bran. As a result of flour milling, bran is obtained, but at this stage it looks unusual for consumers. It's just a pile of husks. However, the use of bran in uncompacted form has certain disadvantages. First of all, these include high costs for their storage and transportation. Loose bran takes up a lot of space and requires special conditions for storage and transportation, but most importantly, they are very dusty, and this not only causes inconvenience when using the product, but also increases the risk of ignition during storage. During granulation, the bran mass is compacted almost ten times. In this form, they are stored longer, since with a smaller specific surface area of the product, the action of mold and yeast fungi decreases, and less contamination with viable forms of microorganisms is observed. In addition, the bulk area increases and dust formation decreases.

Granulation of bran is carried out on special equipment using flat die granulator presses or similar machines. In addition to presses, such a line is equipped with cooling columns and a granule vibrating separator. Loose bran is sent to special containers using a pneumatic conveyor through special channels, and then to a storage tank with the release of metal-magnetic impurities in the stream. At the next stage, the bran enters the steaming mixers. There they undergo steam treatment at a temperature of 120-150 ° and are sent to granulator presses. Under pressure, the bran is pressed into the holes of the die with the help of pressing knurled rollers. From the underside of the matrix, they are cut off with sharp knives and then cooled on cooling columns to a temperature of 20° or 5° above ambient temperature.

Finally, the finished granulated bran is sifted on a vibrating separator, which removes substandard granules. The latter are sent for re-granulation, and the granules that have passed the separator are sent to operational storage tanks.

Equipment for the production of granulated bran

There are two most obvious directions for organizing your own bran production. In the first case, this may be an additional direction of flour-grinding production (very profitable and promising). In this case, the productivity will be the largest, and the cost of production - the lowest. Bran, produced in large volumes, is sold mainly for livestock feed. Some are purchased by intermediaries, and they, in turn, have small enterprises that pack and sell bran. Larger companies do the same, only on a larger scale. The latter, as a rule, granulate the bran on their own. Opening your own flour mill is too costly and risky. Especially for the production of such a by-product as bran.

Companies buy them in large and medium wholesale from manufacturers, granulate and pack them. In the same way, they produce a number of dietary products - cereals, fiber, and various mixtures such as breakfast cereals.

On the Russian market there is a large selection of equipment required for the production of granulated bran, mainly European (Baltic) and Chinese production. Pellet production lines are versatile. They make it possible to produce pellets from sawdust, grass meal, peat, seed husks, mixed feed, straw, husks and cake, grain bran, etc. The average productivity of the line is from 1500 to 2500 kg/h. The feed and bran productivity of such equipment is higher than, for example, sunflower husk.

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Such a line weighs about 5 thousand kg, and its overall dimensions are 4100 mm long, 3850 mm wide and 5670 mm high. Please note: to install such a line, a room with a ceiling height of at least 6-7 m is required. Manufacturers give the following energy indicators of the equipment: total installed power - 98 kW, type of current is variable, current frequency is 50 Hz, mains voltage is V 220/380. The line includes the following components: a press, a mixer, a batcher, a bunker, a screw conveyor, a cooler-sorter, a fan for removing crumbs, and an electrical cabinet. In this configuration, the cost of the line is from $45,000. It is also possible to install additional equipment. These include pneumatic transport with a capacity of 5 tons per hour for loading and unloading bulk cargo from vehicles to warehouses and vice versa, a hammer mill with a capacity of 5 tons per hour (engine and bunker), augers for loading and unloading, a roller machine for crushing granules, a feed mixer-steamer with a capacity of 1.5 tons per hour, dies with holes of various diameters for the manufacture of granules of various sizes, a faceplate for a granulator. The line for the production of pellets with additional equipment will cost $ 70,000.

Consider also the cost of equipment for packaging granulated bran. If you are going to produce not fodder bran, but dietary products, then you will need to add additional components to the mixture, starting with cereals and ending with nuts, candied fruits, dried fruits, seeds, etc. But, as is the case with cereals, adding fruit crumbles to the mixture significantly complicates the manufacturing process. Firstly, all fruit additives must first be washed in running water and cut into small pieces at high temperatures. It is more profitable to procure additives on your own, but this requires additional (sometimes very tangible) investments. In addition, specialists should be involved in formulating dietary mixtures. Please note that some types of fruit are not suitable for automatic packaging, as particles of other ingredients of the mixture stick to them, which disables the equipment.

Such raw materials must either be additionally dried or packed manually, which significantly increases the cost of the finished product. It is better not to use such fillers.

To place the line in a complete set, a room with an area of at least 100 square meters is required. meters with communications and electricity. Such industries are usually located on the outskirts of the city (in industrial areas) or outside it. Otherwise, the cost of rent will be too high, which will affect the profitability of the entire enterprise. A controversial issue that worries many entrepreneurs is whether it is worth moving with production to the region. Most experts are of the opinion that it is better to rent a room closer to the city. Lower average wages in the region and lower rental costs may not offset logistics costs going forward. If funds allow, it is better, of course, to consider the possibility of acquiring an existing enterprise. Such a production complex with two workshops with a total area of 1200 sq. meters can be purchased at a price of 3.5-4 million rubles.

Of course, it is unprofitable to take such large areas for bran production and purchase expensive equipment. Small and medium-sized companies simply buy granulated bran, and then add dried fruits, candied fruits, etc. to them. The resulting mixtures are packed in bags and delivered to grocery stores, super- and hypermarkets, specialized online stores, etc. Although this market is very attractive and promising, but still it will be quite difficult to enter it and, moreover, to stay, since the level of competition is also high.

In any case, no matter what option (scale) of production you choose, whether you organize it from scratch or decide to purchase a ready-made one and invest in its modernization, consult with specialists first. They will help you choose the right options depending on your requirements and planned production volumes.

Positioning of bran as a dietary food product

The most common mistake that newcomers make in business is neglecting marketing, as well as saving on specialists. On the one hand, these savings are understandable: a young company is desperately trying to reduce costs and reduce the payback period of a business project. On the other hand, such savings, as a rule, are fraught with even greater losses in the near future. Before launching any new product on the market, it is necessary to carefully study the situation on it: analyze competitors, assess consumer demand. Based on the data received, you will be able to form an assortment line and correctly position your product.

Indeed, bran has a high fiber content (up to 80%) and a large amount of nutrients. This is an almost ideal product for many who want to lose weight or keep their figure. Almost - since bran has some side effects when consumed excessively. At the same time, bran is very high in calories. They contain from 165 kcal per 100 g, so they are great for satisfying hunger. Everything would be fine, if not for one significant minus - bran has a specific taste, so manufacturers often produce them not in their pure form, but in the form of mixtures with the addition of cereal flakes, dried fruits and even vegetables.

At the same time, non-granulated bran that has undergone special processing should also be in your assortment. The fact is that bran is included in the programs of many well-known diets, including the famous Dukan diet. As a result of numerous studies, it turned out that medium-sized and double-ground bran is best suited for dietary purposes. At the same time, the sieving procedure is of great importance for the quality of the finished product. It has been established that when passing through a sieve of different sizes six times, it is possible to obtain bran with a minimum content of fast carbohydrates. Western producers produce bran mainly for culinary purposes and prefer a fine grind, eliminating the sifting process.

Such products are sold through individual grocery stores, regional retail chains, super- and hypermarkets. But it will be very difficult and costly for newcomers to get on the shelves of large chains. Moreover, these costs are not always worth it, because your product will not be familiar to consumers. If your production volumes are quite small, then it is better to focus on one region and start working with individual stores.

Do not forget about advertising. With small production volumes and a limited budget, it is best to work directly with the target audience - through groups on social networks, advertising on specialized sites and forums (including hidden ones).

When drawing up a business plan, it is necessary to take into account the seasonality of such a business. Sales of such products directly depend on the season. The demand is highest in spring and summer when people try to diet before their summer holidays.

Bulk wheat bran can be purchased at a price of 2600 rubles per ton or 5.80-8.50 rubles per kilogram. Granulated bran is sold at a price of 4,000 rubles per ton. At the same time, in retail, the same bran is sold at a price of 25-30 rubles per 200 grams.

Sysoeva Lilia

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