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PRODUCTION
Bran is obtained as minor product during graded and wholemeal milling. Bran is represented by glumes and middlings that consists of bran coating and kernels. Colour of wheat bran is red-yellow with grey shadow, smell is pleasant, bread-like, taste of wheat is without bitter or acid taste.

Musty smell is an indicator of not fresh bran. Humidity of bran should be no higher than 15 %, acidity by water extract no more than 5, content of impurities, including bitterling and coronilla (separately or together) 0.04 %, no more than 0.06 %.

Bran should not contain seeds of heliotrope and Trichodesma incanum. Infectiousness with storage pests is not allowed. Metal foreign matter in 1 kg should not be more than 5 mg, inclusion of metal particles with sharp edges is not allowed.
WHEAT BRAN
Wheat bran is rich in phosphorous which is represented by organic compound - phytin that has laxative effect on gastro-intestinal tract of animals if it is used in the form of mixture with warm water, but in case of use in a dry form the bran may avoid diarrhea.

Bran is introduced into rations and combined fodders for ships and milk cows, for ships and cattle during fattening up to 50 60 %, for horses up to 40 %, for steers older than 6 months, pregnant and nursing sows, breeding boars up to 35 40 %, for young animals and beacon fattening of pigs up to 20 25 %.

Each batch of wheat bran is accompanied with quality certificate that is issued by mill factory or Grain inspection. Wheat bran may be transported and stored in bulk. Wheat bran may be transported by any
transport suitable for transportation of fodders.

In comparison with other ingredients of combined fodders bran has fair looseness and increased hygroscopicity. That is why bran is stored is specialized storehouses where it can be dried. Even under good conditions bran should not be stored for more than one month, because it often grows mouldy.