Why Choose Steam Flaking?

The benefits of Steam Flaking corn for cattle have been extensively researched and documented for many years.  During the Steam Flaking process, moisture and heat is added to the corn over time to break down the kernel and increase the surface area of the corn, causing it to be more easily digested.  When starch availability is increased, the corn becomes a more efficient source of energy for Cattle and Dairy cows alike.  Benefits include but are not limited to:


    • Increase in economic returns of feedlots by increasing feed and nutrient use efficiency 
    • Better marbling for more consistent taste and quality
    • Steam flaked corn becomes up to 100% digestible in the rumen
    • Improved weight gains
    • Improves milk yield and milk protein yield for FCM and SNF
    • lowers total tract starch digestibility 
    • Increases ruminal pH
    • Decreases total volatile fatty acids
    • Reducing enteric methane emissions by 21%
    • Total carbon footprint 9-13% less than dry rolled corn


For more information visit Source:   https://www.beefmagazine.com/mag/beef_steamed_flaking

Tips For Making High Quality Flaked Corn for Cattle

Steam Flaking corn is a fine art that requires constant monitoring. The importance of monitoring throughout the process can make all the difference in the quality of flakes you will produce.  Grain moisture and steam quality can change throughout the day, so keep an eye out for these ever-changing factors. 

Before introducing corn to the steam chamber, using a surfactant or wetting agent to penetrate each kernel uniformly and deeply will help in reducing the surface tension of water, this allows the grain moisture uptake to increase.  When grain moisture is increased in this way, the thermal conductivity of the grain is increased along with the starch gelatinization.  Research has shown temperatures greater than 95°C (203°F) are required to induce starch gelatinization.  High moisture steam for approximately 30 minutes was shown to increase the surface area and gelatinize the starch making it more digestible. 

Monitoring the roll gap will have a substantial impact on corn flake quality.  Alterations in the gap between the flaking rolls can happen due to an uneven feeding of kernels along the rolls.  Continually evaluate the roll gap to make sure it hasn’t widened, allowing more whole kernels to pass through the rolls.

Monitoring roll tension is another important factor when it comes to high quality steam flakes.  Before you begin flaking be sure to adjust roll tension to fit you desired flake density.  There are many ways to adjust roll tension.  Speak with your roll manufacturer to determine the best ram pressure for your specific needs.