Micronized Flaked Peas
Micronizing is the name given to a cooking process that uses infrared rays to cook cereals and pulses at lower temperatures and for shorter times than other heating methods. Micronized products provide improved nutritional value over feeding the same materials uncooked. Increased available energy and improved digestibility are both achieve due to the gelatinisation of starch molecules during the cooking process.
Peas are a source of protein rich sulphur amino acids. Micronized Peas can improve production parameters and improve feed conversion due to greater availability of nutrients and a higher energy than other forms
Crude protein: 21%