ADVANCED COOKING TECHNOLOGY
Our leading manufacturing processes ensure premium-quality equine feed and well-being solutions
Connolly's RED MILLS has developed some of the most technologically advanced cooking processes in the world
Our 4 in-house processes include steam cooking, double pelleting, extrusion and micronisation. We combine these world-leading advancements to make sure that our renowned equine feeds are carefully cooked, guaranteeing the highest levels of nutrient absorption and digestibility within your horse. Grains offer a high source of energy thanks to the starch contained therein. Horses find it difficult to digest unprocessed starch, which is why our processed horse feeds maximise digestibility within the small intestine and reduce the risk of digestive disorders.
Steam cooking for maximum absorption
Ensuring the highest levels of digestibility and starch gelatinisation through our steam cooking process
All our cereals are steam-cooked for an hour before the cooling, flaking and drying process begins. This is how we maximise the starch gelatinisation process to ensure the highest level of digestibility during consumption.
Double pelleting for enhanced digestibility
Our cubes and pellets are developed using high-quality whole grains that are blended and pelleted twice for ideal digestibility and quality
The pelleting process entails the grinding of all ingredients which are then pushed through a pellet die under high pressure. Once pellets and cubes have undergone the first phase of the pelleting process, they are reground and passed through a second pellet die, producing the desired pellet or cube size. Our unique double pelleting process combines the grinding of premium-quality ingredients under pressure and heat to develop a feed that offers maximum digestibility and high levels of nutrition while remaining dust-free.
Extrusion of soya for quality and absorption
We use soya beans for their amino acid oils and profile, cooking them through the process of extrusion
We ground our soya beans and pass them through an extruder, a steel tube featuring a rotating screw or auger. The soya beans are cooked in the extruder through a combination of hot steam and pressure. Our extrusion process enhances the level of quality and digestibility of the soya through the removal of the trypsin inhibitor, an anti-nutritional factor that is naturally found in soya beans.