Why choose thermo-flaking?

Better use of hay and other forage, because it improves the ruminant transformation of vegetable protein with a low biological value into bacterial protein of a high biological value.

More digestible energy, to keep the milk production peaks high, at the same time favouring the manifestation of regular periods of mating.

Better dairy production of milk destined for the manufacture of hard cheese.

Weaning: the high digestibility of the flaked cereals favours a more natural raising of the calf, which is therefore less subject to diarrhoea and various respiratory illness that arise when the animal badly digests its food, thus causing a progressive weakening. A calf that does not have health problems will grow more and in less time.

Fattening: with the use of flaked cereals, you can reduce, by at least 20%, the total cereal consumption in the rearing cycle; today’s technology has proven that the use of urea gives a better quality of protein to that of the soya flour; meat is definitely more tastier, tenderer and thus easier to digest, therefore more popular with consumers.

The introduction of flaked cereals into the food of sows has given the following benefits: more regular fertility, more relaxed gestation, birth and suckling without stress, higher number of births and weaned piglets.

The pigs reared and fattened up with flaked cereals show the following characteristics: higher conversion rate, higher lean meat production rate (55% compared to 45% obtained by cereals in flour), reduction in waste, less environmental pollution.