Distillers Dried Grains With Solubles 26% Feed Grade Ddgs 26%,Distillers Dried Grains With Solubles DDGS,Feed Additives Ddgs 26%,Corn Distillers Grain Zhengzhou Bridge Biochem Co.,Ltd. , https://www.biochemfeeds.com
As we’re now more than halfway through this season of *The Great British Bake Off*, the theme for this week revolved around all things autumnal. It’s always fascinating to see how the bakers interpret such a broad theme, especially since it allows them to explore their creativity with seasonal produce.
This week’s signature challenge required the contestants to create a sweet autumnal pie featuring a homemade pastry and seasonal flavors within 2 hours and 45 minutes. Watching Nelly, who has quickly become a fan favorite for her vibrant personality and delightful headpieces, brought a smile to my face. When she was cutting out her intricate owl shapes for the pie, she humorously remarked, “Owls live in the night just like me.†As someone who has always been drawn to the quiet charm of nighttime, I found her comment relatable and charming.
Nelly decided to showcase her Slovakian heritage by creating a traditional dish known as Jabikové Pité, a poppy seed-filled pie. Given my own Slovak roots, I appreciated her choice, and it reminded me of a similar recipe I’ve shared in the past on Relaxed Recipes. Nelly admitted that her pastry included baking powder, which made it challenging to maintain consistent thickness. Interestingly, there was a photo in the provided reference that closely resembled her pie.
Intrigued by the use of baking powder in her crust, I came across an insightful article on *The Kitchn* that explained how it contributes to making the crust both tender and flaky. Jessie Sheehan highlighted the influence of Rose Levy Beranbaum’s *The Pie and Pastry Bible*, which features a basic flaky pie crust recipe incorporating baking powder for that sought-after texture.
Gill opted for a margarine and lard-based crust reminiscent of her mother's recipe, while Dylan ventured into uncharted territory with a laminated rough puff pastry for his apple and cider pie. Illiyin prepared a blueberry, ginger, and pear pie, and Christiaan crafted a pumpkin and quince pie. Sumayah’s creation stood out with its beetroot custard and a unique twist of dried beetroot and spinach powder in her crust, earning praise for its visual appeal. However, some bakers faced criticism for issues with their crusts, whether they were overbaked, cracked, or undercooked.
Darcie noted the varied approaches to pastry, pointing out that many bakers chose a shortcrust option, which contrasts with the flaky, light crusts more common in American pies. The distinction between UK and US pies extends beyond texture to include differences in shape—UK pies often feature a vertical edge rather than the sloped edge prevalent in the U.S. Is the presence of a top crust the defining characteristic for UK pies? I remain puzzled by these regional variations.
Despite these challenges, most of the bakers managed to produce visually stunning pies. Several faced timing issues, resulting in unevenly baked crusts. While Dylan’s rough puff pastry almost pulled through, it ultimately fell short. Nelly’s filling was particularly intriguing, especially considering my own recent poppy seed purchase that revealed a hidden stash in my freezer.
For the technical challenge, Prue Leith tasked the bakers with creating sticky vegan parkin cut into 16 equal squares within 1 hour and 30 minutes. Surprisingly, Gill predicted the outcome accurately during her pre-challenge interview but then forgot to add baking powder to her ingredients. In the end, judging placed Gill last, Sumayah third, Georgie second, and Illiyin first.
Darcie observed how difficult it can be when bakers lack a clear vision of the final product, noting that even with prior knowledge, success isn’t guaranteed. Gill herself acknowledged that her performance couldn’t possibly worsen compared to the previous week.
The showstopper challenge pushed the bakers to create an autumnal festival cake incorporating vegetables within 4 hours. Dylan encountered a minor disaster when he accidentally dropped a freshly baked layer on his way to the freezer, forcing him to rebake it. Fortunately, he had leftover batter, allowing him to salvage the situation.
Sumayah’s autumn leaves cake received high praise for its beauty and flavor. Comprising two distinct layers—one with beetroot, ginger, and walnuts, and the other with parsnip and flaked almonds—it was deemed the best cake Paul had ever tasted. Prue enthusiastically declared, “You are one hell of a baker.â€
Christiaan, Gill, and Illiyin earned favorable feedback, while Georgie’s cake was described as dense but flavorful. Nelly’s creation, though praised for its design, was criticized for including too many competing ingredients. Dylan’s monochrome cake, featuring a white chocolate peacock and flavors of beetroot, orange, and cardamom with cream cheese frosting, was well-received despite its messy appearance.
Darcie expressed admiration for the theme, noting how it allowed bakers to focus more on decoration than construction. Sumayah’s achievement at her young age was nothing short of remarkable. Dylan’s calm response to adversity was commendable, showcasing resilience and determination. Although Nelly’s departure was disheartening, her positive attitude and indomitable spirit remain inspiring. She plans to teach her children the joy of baking rather than focusing solely on winning, leaving behind a piece of herself with everyone involved.
Ultimately, Sumayah was crowned star baker, and Nelly’s heartfelt farewell resonated deeply. Her message about teaching enjoyment over competition resonates universally. Nelly’s journey has been inspiring, and I hope she continues to share her passion for baking. I’ve already encouraged her to write a cookbook—her fans would adore it!
1. DDGS Product Introduction
DDGS feed is the trade name of protein feed in distiller's grains, that is, dry distiller's grains containing soluble solids. In the process of fermenting corn to produce ethanol, the starch is converted into ethanol and carbon dioxide, and other nutrients such as protein, fat, fiber, etc. are left in the distiller's grains. At the same time, due to the action of microorganisms, the content of protein, B vitamins and amino acids in distiller's grains is higher than that of corn, and it contains unknown growth-promoting factors generated during fermentation.
There are two types of corn distiller's grains protein feed products on the market: one is DDG (Distillers Dried Grains), which is a feed obtained by simply filtering corn alcohol grains, drying the residue, discharging the filtrate, and drying the residue alone; the other is DDGS (Distillers Dried Grains with Solubles), which is a feed obtained by drying and concentrating the filtrate and then mixing it with the residue. The latter has significantly higher energy and total nutrients than the former.
Since the protein content of DDGS is above 26%, it has become a new type of protein feed raw material widely used by feed manufacturers at home and abroad. It is usually used to replace soybean meal and fish meal in livestock and aquatic feeds, with an addition ratio of up to 30%, and can be directly fed to ruminants.
2. Scope of application:
Corn DDGS (dry distiller's grains high protein) feed mainly refers to the symbiotic products formed by low-temperature drying of the remaining fermentation residues after corn seeds and selected yeast are mixed and fermented to produce ethanol and carbon dioxide in fuel ethanol factories with modern technology and equipment. In the process of producing ethanol, 2/3 of the starch in the corn seeds is fermented to form ethanol and carbon dioxide, and the other 1/3 forms symbiotic products. Since these symbiotic products have a high protein content, they are called protein feed. DDGS consists of DDG (Distillers Dried Grains) and DDS (Distillers Dried Soluble Soluble Distillers Grains Filtrate), which contains about 30% DDS and 70% DDG.
3. Dosage:
Poultry:
DDGS is an excellent source of essential fatty acids and linoleic acid. It can be used with other feeds to feed breeders and laying hens. DDGS lacks lysine, but the first limiting amino acid for poultry is methionine for feather growth. All DDGS products are excellent sources of methionine. The maximum dosage of DDGS in different poultry diets is: 2.5% for broilers, 5% for fattening broilers, 15% for laying hens, 20% for breeders, 5% for young hens, 5% for ducks, and 5% for fighting cocks.
Pigs:
DDGS feed can prevent pig intestinal digestive diseases and inhibit pathogens in the feed itself. DDGS has a high effective phosphorus content and a very low calcium content, which requires other mineral raw materials to supplement. It is rich in B vitamins and vitamin E, but has a very low lysine and tryptophan content, which must be supplemented. Corn DDGS is an excellent source of energy, protein and other major nutrients required by pigs at different growth stages. The maximum dosage of DDGS in different pig diets is: 20% for piglets (7 kg ~ 12 kg) and growing pigs (12 kg ~ 50 kg), 20% for fattening pigs (50 kg ~ 100 kg), 50% for pregnant sows, 20% for lactating sows, 50% for boars, and 20% for gilts. Improper use of DDGS will affect the palatability of the feed. It has a strong smell of alcohol when it is just shipped from the factory. When used in the production of pig feed, adding 5%-6% will cause the palatability of the feed to decrease, but after a period of storage, the irritating smell will be significantly weakened and the palatability will be improved.
Beef cattle:
DDGS is used in beef cattle feed. Its advantages are: improving rumen fermentation function, providing rumen protein, converting fiber into energy, strong palatability and food safety, and is an excellent source of minerals such as phosphorus and potassium. Beef cattle production experiments show that the net energy of fresh DG, fresh DGS and DDGS is 96%, 102% and 80% of that of flaked corn, respectively. Fresh or dried DGS can reduce rumen acidosis because fat and effective fiber in fresh or dried DGS replace soluble carbohydrates and starch, which helps maintain the balance of rumen microecology and stabilize rumen pH. DDGS is unique in terms of rumen-passing protein, excellent palatability and safety of effective fiber. The dosage in milk replacer is 20%; the dosage in milk supplement is 20%; the dosage in fattening beef cattle is 40% of the total dry matter intake; the dosage in replacement heifers is 25% of the total dry matter intake.
Feed Grade DDGS 26%/ Distillers Dried Grains with Solubles(DDGS) /Feed Additives DDGS 26% /Corn distillers grain