Bran

Use at plant of the high-tech equipment and introduction of new technologies gives the chance to make several types of products of processing of grain of corn, in particular bran corn. Feature of technological process is that production practically does not lose the nutrition value, at the same time keeping a maximum of carbohydrates, protein, vitamins and minerals. Bran corn contains grain, flour and a germ corn, i.e. is rich in a protein, fat, cellulose, phosphorus, calcium, a lysine, methionine, carotinoids, but in different proportions.