Wheat Offal Price

Wheat offal or bran, a by-product of the dry milling of common wheat (Triticum aestivum L.) into flour, is one of the major agro-industrial by-products used in animal feeding. It consists of the outer layers (cuticle, pericarp and seedcoat) combined with small amounts of the starchy endosperm of the wheat kernel. Other wheat processing industries that include a bran removal step may also produce wheat bran as a separate by-product: pasta and semolina production from durum wheat (Triticum durumDesf.), starch production and ethanol production.

Features of Wheat Offal

  • Milling yields variable proportions of flour, depending on the quality of the final product. The extraction rate (flour:grain ratio) goes from 100% for a wholemeal flour to less than 70% for pastry flour. Typical extraction rates range from 75% to 80%, resulting in 20 to 25% wheat offal
  • Wheat bran represents roughly 50% of wheat offals and about 10 to 19% of the kernel, depending on the variety and milling process
  • In the industrial milling process, after a cleaning step that removes grain impurities, the grains are tempered (soaked to toughen the outer layers and mellow the starchy endosperm in order to facilitate their separation) and then subjected to a series of grinding operations that produce finer and finer flour particles.
  • The first grinding steps yield coarse particles of broken wheat and bran, and the later steps produce other by-products.
  • Milling by-products are traditionally named after their quality (fineness, colour, etc.) and/or the stage of the process at which they arose, with considerable variations between languages, countries, regions, milling processes and even mills.
  • In industrial countries, these products used to be sold separately (coarse bran, fine bran, middlings, second clear, thirds, etc.) but are now mixed together in variable proportions
  • Consequently, wheat milling offals form a continuum of products with a decreasing fibre:starch ratio, from the fibrous coarse brans produced by the first grinding steps to starchy feed-grade flours.
  • Wheat brans sold for animal feeding are typically mixtures of true coarse brans and finer products from the later grinding stages. In rural and traditional milling, flour is directly separated from the bran in one-step milling and screening.
  • This type of bran has a higher starch content and a higher nutritive value.

Uses/benefits of Wheat Offal

  • Wheat bran consists mainly of the outer coatings of wheat kernels.
  • Wheat red dog, sometimes referred to as “light shorts,” is a product from the tail of the mill that consists mainly of the aleurone layer with small particles of bran, germ, and flour.
  • Wheat middling consists of fine particles of bran and germ, with very little red dog.
  • Wheat shorts consist of bran, germ, flour, and tailings.
  • Wheat screenings consist of thin, broken, and shrunken wheat kernels, weed seeds, and other contaminants, including straw, chaff, and dust. Commercial products should have at least 35% grain, less than 8% small weed seeds (for example, wild and domestic mustard, flax, rapeseed), and not have more than 8% wild oats.


Wheat GradeI/IIIIIFeed
Test Weight, g/L≥ 740≥ 730Not regulated
Moisture, %≤ 14≤ 14≤ 14
Gluten, %≥ 24≥ 23Not regulated
Protein (on dry matter basis), %≥ 12≥ 11Not regulated
Grain Impurities, %≤ 8≤ 8≤ 15
In Particular:
    broken grains55In limits for grain impurities
    grains of cereals44
    sprouted grains33
Waste Impurities, %≤ 2≤ 2≤ 5

Prices of Wheat Offal

$120.00-$170.00/ Ton

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