Advanced Cooking Technology
We utilise advanced cooking technology, having developed some of the most technologically advanced manufacturing processes in the world.
These advancements include steam cooking, double pelleting, extrusion, and micronisation, with these 4 in-house feed and food processes combining to ensure that Connolly’s RED MILLS’ feeds are delicately cooked for optimal digestibility of all nutrients during consumption.
Steam Cooking for Maximum Digestibility
To achieve maximum starch gelatinisation and thus maximum digestibility, we steam-cook our cereals for one hour before they are cooled, flaked and dried.
Double Pelleting for Optimal Quality and Digestibility
All our cubes and pellets are made using a blend of quality whole grains that are pelleted twice to ensure maximum digestibility and cube/pellet quality. The pelleting process starts with the grinding of all ingredients before they are pushed under high pressure through a pellet die. These first-phase pellets are then reground and passed through yet another pellet die to produce a pellet or cube of the desired size. The Connolly’s RED MILLS double pelleting process combines the grinding of top-quality ingredients under heat and pressure to create a highly digestible, nutritious, and dust-free feed.
Extrusion for Optimal Soya Absorption
Connolly’s RED MILLS uses soya beans due to their complementary amino acid profile and oils. The soya beans are ground and passed through the extruder, a steel tube with a rotating auger or screw. The extruder cooks the soya beans using a combination of pressure and hot steam. Extrusion improves the quality and digestibility of the soya by removing the trypsin inhibitor, an anti-nutritional factor naturally found in soya beans.
