Wheat bran is the outer layer of the wheat grain separated during flour milling and one of the most widely used fibre-rich feed ingredients. FUSHKOV GCG supplies loose and pelleted wheat bran to feed manufacturers and livestock producers worldwide on Incoterms 2020 terms.
When wheat is milled into flour, roughly a quarter of the grain leaves the mill as by-products, mainly bran and middlings. Bran consists of the pericarp, seed coat and aleurone layer with some adhering endosperm. It contains moderate protein, a high share of fibre, phosphorus and B vitamins, which makes it a useful ingredient in ruminant, horse and pig rations. Bran is produced wherever wheat is milled, so export supply comes from the major flour-milling countries.
| Parameter | Typical value |
|---|---|
| Moisture, max | 13–14% |
| Crude protein | Typically 14–17% |
| Crude fibre | Typically 8–12% |
| Crude fat | Typically 3–5% |
| Ash | Typically 5–6.5% |
| Mycotoxins | Within the limits of the destination country |
| HS code | 2302 30 |
Reference values for typical commercial grades. The final specification is fixed in the contract; the final classification of a lot is confirmed by the customs declarant.
Import demand comes from feed manufacturers and livestock producers in Asia, the Middle East and North Africa.
Bran pellets are shipped in bulk in vessel holds or containers, and loose or pelleted bran in big bags or bags, by sea, rail or multimodal routes. Moisture control is important to prevent heating and mould during transit.
Pelleting raises the bulk density of bran several times, reduces dust and improves flowability, so far more tonnes fit into a hold or container and handling costs are lower.
Wheat bran is mainly a source of fibre and energy with moderate protein of about 14–17%. For high-protein rations it is combined with oilseed meals such as sunflower or soybean meal.
Bran, sharpings and other residues from the milling of wheat are classified under HS 2302 30. The final classification of a lot is confirmed by the customs declarant.
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