Bran is a by-product of processing grains 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.
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, fungi and pathogens is reduced.
Wheat and rye bran are of the greatest fodder value. They are classified as concentrated feed. They are characterized by a relatively high nutritional value of 0.7-0.8 feed units per 1 kg, and contain 8-12% of digestible protein. In dietary terms, wheat bran is valued higher than rye bran.
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