Advantages of a steam corn chip press

Steam treatment made starch in corn gelatinize, destroyed the crystalline structure of starch, and changed from a tightly bound type to a state that was easier to digest enzymes, thus greatly improving the digestibility of starch. For example, the starch digestibility of ordinary corn may be about 70%, while the digestibility of corn starch after steam compression can be as high as 95% or more.

Steam-treated and pressed corn flakes have a more uniform texture and crisp taste, and animals are more willing to eat them than untreated corn. For ruminants, this improvement in taste is able to increase their feed intake, thereby increasing the intake level of feed and providing more nutrients for animal growth.

Under the premise of achieving the same feeding effect, because the utilization rate of steam corn flakes is high, the amount of feed required is relatively reduced, so that the use of raw grain can be saved.

The press will press the corn into flakes, regular shape, easy to stack and store, compared with untreated corn kernels, occupy less space, improve the utilization of storage space.