Wheat bran
Outer layers of the wheat grain separated during milling, a common by-product of flour production.
Characteristics
- Rich in insoluble fibre (hemicellulose, cellulose) with about 16-20% protein.
- Retains some starch, an easy carbon source for microorganisms.
- Supplies phosphorus, potassium, magnesium and B vitamins.
- Traditional base of bokashi and other solid ferments.
Role in the preparation: Serves as a carbon and nutrient substrate and as a support for microorganisms in bokashi-type fermentations.
Caution: Store dry in a closed container, discard damp or mouldy batches and avoid inhaling dust when handling large amounts.
Documentary information: this is neither a recommendation for use nor a plant-protection or veterinary claim. Check your country's regulations before any use.