Maize germ is a by-product of one of the most important crops in the food industry. Corn only contains a small amount of oil and most of that is concentrated in the germ. Two different approaches can be utilized to obtain maize germ: The “dry method” deals with the waste from corn flour production; the “wet method” works with waste from the production of corn starch, where corn seeds are sprouted. This maize germ has a 45-50% content of oil.
Farmet technology offers an optimized solution for maize germs obtained via both methods. For those gained in the dry method we recommend one-level cold or hot pressing, or pressing with extrusion. For wet method-gained germs we have elaborated a two level pressing technology with the same options. The technology is fitted for higher oil yield and nutritional value of press cakes.
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