Description
Processed Bread is sourced from bakeries and represents over production or stock which has not been sold. It is a valuable by-product for use as an animal feed. Although this product is mostly made up of bread, it also contains products such as buns, cakes and muffins as well as a small quantity of part cooked dough and flour. Special machinery is used to remove most of the packaging. Any remaining pieces are of a small size and therefore harmless to mature ruminant animals since it passes straight through the gut. Processed Bread is then delivered to farm as a bulk product in full lorry loads.
Nutritional Attributes
Processed Bread is an excellent energy source for ruminants. It is made from the highest quality milling wheat and is rich in starch, has a good protein content when compared with other starch sources and low fibre and ash levels. These nutritional features therefore characterise Processed Bread as a cost effective, high quality cereal replacer, which requires no further processing prior to feeding. The energy is in a highly fermentable form since the starch has been highly processed. Therefore care should be taken not to overfeed until the animal has become accustomed to intensive feeding. There is a modest energy contribution from the oil. The baking process makes the protein by-pass in nature and its quality is significantly better than that of the original wheat.
Storage and Handling
Should be stored in a dry environment with a hard clean floor base and preferably under cover. The recommended maximum storage period for the product is 2 months, but account has to be taken of ambient conditions.
