Protein Shifting0 pages

Comparison of the standard process with the innovative SCHULE /
HOSOKAWA ALPINE / KAHL precision process
Standard process Precision process
Fines content Protein content Fines content Protein content
Peas (yellow) 30 % > 50 % 35 % > 55 %
Beans 25–30 % > 60 % > 35 % > 60 %
(field beans)
Lupins (blue) not possible not possible > 40 % > 60 %
SPC (soy protein > 60 % > 65 % 65 % > 65 %
concentrate)*
* On the basis of soybean meal with a protein content of abt. 50 to 55 %
Protein Shifting
New Process
Defined shelling with the
Verticone
Verticone, conical shelling
machine for legumes
Until now, animal proteins for the
production of concentrate have mainly
been obtained from fish meal which is
expensive and scarce.
With the development of a new
process from collaboration between
the companies
¡ F.H. SCHULE Mühlenbau
¡ HOSOKAWA ALPINE
¡ and AMANDUS KAHL
high-quality vegetable protein
concentrates are produced
economically as a substitute for
animal protein.
Vegetable proteins are supplied by
quickly reproducing legumes which
are inexpensive and infinitely available
worldwide.
Advantages of the process
¡ Innovative and economical
¡ Vegetable instead of animal
proteins
¡ New market opportunities
¡ Higher margins in the food industry
can be achieved.
¡ High market prices can be realised
with by-products such as shells
¡ Storage without problems
Concentration of know-how
Each of the three companies can rely
on long-standing experience and
ranks among the leading international
suppliers in their sector.
The special fields of the individual
companies in the production of
protein concentrate for example
from legumes:
¡ F.H. SCHULE Mühlenbau
Cleaning, separation and shelling.
Defined separation of shells and fibres
of the legumes kernels ensures an
economical process.