Protein Shifting - F. H. SCHULE Muehlenbau - #1

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Comparison of the standard process with the innovative SCHULE / HOSOKAWA ALPINE / KAHL precision process Standard process Precision process Fines content Protein content Fines content Protein content Peas (yellow) 30 % > 50 % 35 % > 55 % Beans 25–30 % > 60 % > 35 % > 60 % (field beans) Lupins (blue) not possible not possible > 40 % > 60 % SPC (soy protein > 60 % > 65 % 65 % > 65 % concentrate)* * On the basis of soybean meal with a protein content of abt. 50 to 55 % Protein Shifting New Process Defined shelling with the Verticone Verticone, conical shelling machine for legumes Until now, animal proteins for the production of concentrate have mainly been obtained from fish meal which is expensive and scarce. With the development of a new process from collaboration between the companies �¡ F.H. SCHULE Mühlenbau �¡ HOSOKAWA ALPINE �¡ and AMANDUS KAHL high-quality vegetable protein concentrates are produced economically as a substitute for animal protein. Vegetable proteins are supplied by quickly reproducing legumes which are inexpensive and infinitely available worldwide. Advantages of the process �¡ Innovative and economical �¡ Vegetable instead of animal proteins �¡ New market opportunities �¡ Higher margins in the food industry can be achieved. �¡ High market prices can be realised with by-products such as shells �¡ Storage without problems Concentration of know-how Each of the three companies can rely on long-standing experience and ranks among the leading international suppliers in their sector. The special fields of the individual companies in the production of protein concentrate for example from legumes: �¡ F.H. SCHULE Mühlenbau Cleaning, separation and shelling. Defined separation of shells and fibres of the legumes kernels ensures an economical process.