Description: sub product originated from the extraction of oil from canola seed (Brassica napus), including thermal treatment and hot pressing.
Production Process: sub product obtained by extraction of canola oil seed by pressing, accompanied by heat treatment. In a first step the seeds are laminated, followed by a heat treatment below 80°C and mechanical pressing. The process does not include oil extraction by organic solvent such as hexane.
Process Agents: dry steam, not include stabilizers such as anti-caking agents or bleaches.
CRUDE PROTEIN 32,5%
CRUDE FIBER 11,9%
CRUDE FAT 10,0%
GLUCOSINOLATES 17,0 µMol/g
Shelf Life: canola cake is an ingredient for immediate processing. In case of a short storage time, suitable conditions must be ensured and controlled. Dry storage is recommended to prevent microbiological contamination (maximum 14% humidity). In addition, storage will ensure protection of the product against pests, birds and rodents (e.g. Salmonella).
Security: canola cake is not toxic; it is biodegradable and requires no special safety precautions. The volatility of dust during the loading and unloading should be kept as low as possible.