Steam flaking increases the net energy (NE) of corn by an average of 18%, far surpassing traditional tabular estimates (e.g., 4–11% in NRC standards). Digestibility Mechanisms:

• Starch digestibility improves by 10% (99% vs. 90% for dry-rolled corn).
• Non-starch organic matter (e.g., protein) digestibility rises by 10% (80.6% vs. 73%).

Why use steam-flaked corn?

Process Introduction

From Raw Materials to Finished Products

Corn is the main source of energy in the rations of ruminants. Approximately 75% of its energy comes from starch. Therefore, improving the utilization rate of starch is the basis for enhancing the production efficiency of ruminants and reducing feed costs. Steam flaking, by comprehensively considering the factors of moisture, heat, and shear force during the treatment of corn, significantly increases the gelatinization degree and digestibility of corn starch.

Report: Flaking corn:Processing mechanics, quality standards, and impacts on energy | Notion

Why use steam-flaked corn?

Raw Materials

1. Semi-gelatinous corn (half gelatinous and half floury), either new or old grain is acceptable. The bulk density should be above 680-700 (What is bulk density?). The content of aflatoxin should be within a reasonable range.

1. Types of Raw Materials
   1. Corn with Safe Moisture Content: Corn with a moisture content of 12-13.5%.
   2. According to the experience of previous customers, if the moisture content of new grain exceeds 20%, it can be directly processed into flakes without water soaking. However, the disadvantage is that the moisture content of the original grain is an average value, with some grains having too high moisture and some having too low moisture. If the flakes are directly processed without soaking, the color of the finished products after drying and cooling will not be uniform, which affects the appearance. Secondly, if the moisture content is too high and needs to reach the standard moisture content, a large amount of steam energy consumption is required for drying, which affects the production capacity. Therefore, it is recommended that customers first pass the corn through a drying tower to dry the moisture content to 17-19%.

Steam-flaked Corn

Steam-flaked corn has an aromatic corn smell in terms of sensory perception, without any peculiar smell. It is yellow or golden yellow in color, with a uniform color. There should be no phenomena such as fermentation, mildew, or caking.

We commonly use three indicators, namely bulk density, thickness, and gelatinization degree, to evaluate flaked corn.

1. The bulk density is between 280-360. Currently, the conventional requirement in pastures is between 320-360. The density of the flakes is closely related to the changes in the content of soluble starch and the enzymatic degradation degree of steam-flaked corn. As the density of the flakes increases, the digestibility of starch shows a downward trend.

Basic Data

Energy Consumption 10tph

Floor Space

Production Line Labor