A naturally sweet, highly viscous feed from sugar production
When we produce our sugar it is not possible to extract all of the sugar that is contained in the sugar beet, as part of the sugar cannot crystallise in the thick juice. The sugar crystals are separated by centrifuging and leave behind a highly viscous syrup called molasses.
Molasses as a basic raw material for fermentation
Because molasses contains not only sugar and other carbohydrates, but also high proportions of crude protein and minerals, it has long been used as a raw material for the fermentation of yeast, alcohol and acids. Valuable amino acids can also be extracted from molasses, why it is also used in the production of pharmaceuticals.
Read more about our product for fermentation.
Molasses – an important feed component
The sweet taste, high energy and material content, along with its excellent properties as a binding and pressing additive, make molasses an important raw material for the production of concentrated animal feed and mineral feed. Molasses is beneficial not just because of its taste, but also because of its outstanding digestibility. Molasses is a very quickly fermentable energy source for the microorganisms in the rumens of cattle. It also has a positive effect on the protein content of the milk.
| Nutrient and mineral content of the molasses | |
|---|---|
| g/kg Dry Matter | |
| Raw ash | 105 |
| Raw protein | 136 |
| Raw fat | 2 |
| Raw fibre | 0 |
| N-free extracts | 757 |
| Total sugar | 629 |