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Bakery Meal
- Asal
- : United States
- Kode HS
- : 230990
Info Dasar
- Physical State
- : Solid
- Appearance / Color
- : Light brown powder/crumbles
- Odor
- : Baked goods
- Moisture Content (%)
- : <12%
- Total Plate Count (TPC)
- : <500,000 CFU/g
- Yeast & Mould
- : <50,000 CFU/g
- E. Coli
- : <100 CFU/g
- Salmonella
- : Negative/25g
- Shelf Life
- : 6 months
- Packaging Size
- : 50 kg
- Packaging Type
- : PP woven bag
- Storage Conditions
- : Cool, dry; pest-free
- Halal Certification
- : Available on request
- Kosher Certification
- : Available on request
- ISO / HACCP
- : Yes
- Food Grade / Regulatory Status
- : Feed grade
- Crude Protein (%, min)
- : 10-14%
- Crude Fat / Ether Extract (%, max)
- : 7-10%
- Crude Fiber (%, max)
- : 2.5%
- Ash Content — Feed (%, max)
- : 4.0% max
- Antioxidant Treatment
- : None or as specified
- Species of Origin Declaration
- : Mixed bakery by-products
- Aflatoxin B1
- : <5 ppb
- Heavy Metals — Feed (As, Pb, Hg, Cd)
- : Compliant
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Brief Overview
Bakery meal is a by-product of dried bakery. It is a nutritious feed ingredient that contains a combination of breads, chips, crackers, cookies, cereals and other baked goods that are no longer intended for human consumption. Bakery meal is rich in fat (7-10%) and carbohydrates (55-62% DM starch plus sugars) and might also contain a high salt content. Benefits of using bakery meal including high energy, high nutrient, and highly palatable. Bakery meal is commonly used in feeding poultry and pigs, it has also been used as an alternative for grain in feeds for many kinds of livestock.
Manufacturing Process
In using bakery by-products for animal feeding, it has to be processed properly so a safe feed could be obtained. The problems such as animal health concerns, moisture content, and nutrient availability must be considered carefully. In the manufacturing process, the bakery meal goes through a separator to depackaging the bakery, then it is shredded. Afterward, it is dried to 90% DM for better storage. There are also other processes such as ensiling, extrusion, pelletization or silage of bakery by-products that have all been tested in order to ensure that the resulting feedstuffs are well preserved and stored.