Roasting Application Range

THE ROASTING PROCESS

The Roasting Process

The aim of feed processing is to change the physical and or chemical form of the raw cereal starch structure resulting in greater feed availability. Roasting is a patented and advanced processing technique which uses forced convection of heated air as a source of energy.

Pre-cleaned cereals are soaked until they reach 18-20% moisture content. Starch which is insoluble in water can absorb relatively large amounts of liquid. This causes the starch granules to swell prior to treatment. This process is reversible in the absence of adequate heat.

Roasting and Blanching of Groundnuts

Groundnuts or Peanuts can be roasted to perfection in the Roastech Roaster due to the variable speed drive options and temperature setting options.


Roasting- (and Flaking) of Maize, Barley, Oats

Groundnuts or Peanuts can be roasted to perfection in the Roastech Roaster due to the variable speed drive options and temperature setting options.


Roasting of Coffee beans

Groundnuts or Peanuts can be roasted to perfection in the Roastech Roaster due to the variable speed drive options and temperature setting options.


Roasting of Nuts and Almost all kinds of seeds

Groundnuts or Peanuts can be roasted to perfection in the Roastech Roaster due to the variable speed drive options and temperature setting options.


Roasting of spices such as Coriander

Groundnuts or Peanuts can be roasted to perfection in the Roastech Roaster due to the variable speed drive options and temperature setting options.


Sterilizing of almost any kind of seed

Groundnuts or Peanuts can be roasted to perfection in the Roastech Roaster due to the variable speed drive options and temperature setting options.


Heating of sunflower seeds for the cold press industry

Groundnuts or Peanuts can be roasted to perfection in the Roastech Roaster due to the variable speed drive options and temperature setting options.


Milling of ground nuts

Can be milled into a smooth or crunchy peanut butter.

Roasted Soybean Seed

Roasted Soybean Seed

Roasted Soybean Seed – is a good source of protein and fat for poultry. Soybean seed contains a trypsin inhibitor that can severely interfere with digestion in a bird’s gut and the seed must be heat treated to inactivate this compound.

Cereal Grains

Application in human foods

The oil is an important material retained in a whole roasted soybean. About 20% of the bean is oil, making it a tremendous source of concentrated energy. It provides 2 1/4 times as much energy as a carbohydrate.

Roasting And Or Blanching Groundnuts (Peanuts)

Groundnuts or Peanuts can be roasted to perfection in the Roastech Roaster due to the variable speed drive options and temperature setting options.

Animal Feeds

Application in Ruminant (Cattle/Sheep and Goat) Feeds

Fat contains over two times the amount of energy found in grain. This makes it a good energy supplement for early lactation cows

The Roasting
Process

MORE INFORMATION
  • The preconditioned cereals are cooked at approximately 165o C causing a rapid rise in internal water vapour pressure forcing apart irreversibly the hydrogen bonds within the starch granules.
  • This process causes the grain to become soft and turgid (platisized), swell, fracture and gelatinise. Immediate flaking, using a heavy duty mechanical flaking mill, creates a stretching action in the grain which causes further physical and chemical changes in the starch structure thus completing the gelatinisation process considerably enhancing the grains digestibility and feed value.
  • Roasting converts the starches to sugars and the process greatly enhances palatability and flavour of the grain. The final product has an appealing and attractive appearance, is dust free, with good colour retention of the natural grain.
  • Many vegetable protein sources in the raw state contain toxic enzymes (example soya and linseed) and other anti nutritional factors which obstruct digestion. Roasting is one of the most efficient and economical answers to consistent eradication of these toxic enzymes without loss of lysine or other heat sensitive amino acids. A very agreeable toasted nutty flavour which is very palatable, replaces the stringency associated with some of these grains, whilst maintaining the beneficial high energy oil level in the final product with excellent shelf life, as well, due to lipoxygenase inactivation which occurs during the micronizing process.
  • Increased digestibility makes feeding roasted products more efficient and should lead to increased weight gain and reduced total grain intake.
  • Roasted grains have a long and extended shelf life.
  • Roasting ensures a more rapid rate of starch digestion. As high digestibility is directly related to the rate of glucose released (energy) this leads to good efficiency and performance giving optimum starch, protein and amino acid digestibility.
  • The roasting process guarantees high digestibility. Work on starch has shown: The digestibility of barley increases from 32% to 98%, that of wheat from 28% to 90% and Maize from 43% to somewhere around 90%