At Charles R. Wynne Ltd, we take pride in our quality manufacturing of animal feeds for the ruminant sector. This commitment is reflected in our continuous investment over the last 40 years in our toasting and flaking facility. All cereals, sourced locally, are now processed in-house using this modern facility.
The Toasting Process
- Locally sourced grain is first screened and cleaned.
- Cereals are wetted to achieve a moisture level of approximately 16-17%.
- The grain is then rolled to create a flat, uniform crack.
- Cereals are cooked in pressure cookers at high temperatures to reduce moisture to about 13.5%.
- During cooking, starch molecules are altered to increase digestibility.
Ingredients Used in Our Toasting Plant
- Barley
- Wheat
- Maize
- Oats
- Beans
- Peas
- Full-fat Soya
Benefits of Using Toasted Flakes in Ruminant Diets
The toasting process significantly increases starch gelatinisation in cereals, leading to:
- Increased available energy
- Improved digestibility
- Greater starch energy efficiency
Additional Benefits Include:
- Lower moisture content after toasting
- Higher dry matter content, providing more value for money
- Screening, cleaning, and de-stoning of grain before processing to remove trash and small grains
- Reduced risk of acidosis due to consistent rolling and processing
- Enhanced color, texture, and appearance of cereals in both straight and mixed rations
Ultimately, the toasting and flaking process of cereals and proteins leads to increased daily live weight gain in beef cattle and sheep, and higher milk yields in dairy cows.