Typical Analysis

Presentation

1100 kg (approx.) or 25 kg polypropylene bags. Indoors storage, under fresh, dry conditions, in a sealed bag.

Process

This flour is the final result of an enzymatic treatment of chicken innards. The produce is submitted to the action of enzymes that hydrolyze and dissolve the protean material.

Hydrolyzed proteins remain soluble during the aqueous phase whereas during the insoluble phase it is filtered and centrifuged to separate solid from tallow.

To obtain a high protein value product, low ash content and excellent palatability, the aqueous phase (free of insoluble materials) is then  “Spray” dried.

Enzymatic hydrolysis makes peptides and amino acids available ensuring a higher palatability and digestibility product compared to any other chicken innards flour manufactured by “cooker”,

Antioxidant

Ethoxyquin or BHT.  Extra antioxidants can be added according to the customer’s needs.