Byproduct of wheat flour production obtained by the milling of wheat grains (Triticum aestivum L., also known as Triticum aestivum L. subsp. aestivum). It consists principally of fragments of the outer skins and of particles of grain containing variable amounts of endosperm. Wheat middlings are often mixtures of different types of milling offal. They are typically richer in starch and less coarse than wheat bran, and poorer in starch and coarser than wheat feed flour. The composition and nutritive values are provided for wheat middlings containing less than 20% starch (as fed).

Byproduct of wheat flour production obtained by the milling of wheat grains (Triticum aestivum L., also known as Triticum aestivum L. subsp. aestivum). It consists principally of fragments of the outer skins and of particles of grain containing variable amounts of endosperm. Wheat middlings are often mixtures of different types of milling offal. They are typically richer in starch and less coarse than wheat bran, and poorer in starch and coarser than wheat feed flour. The composition and nutritive values are provided for wheat middlings containing between 20% and 30% of starch (as fed).

Byproduct of wheat flour production obtained by the milling of wheat grains (Triticum aestivum L., also known as Triticum aestivum L. subsp. aestivum). It consists principally of fragments of the outer skins and of particles of grain containing variable amounts of endosperm. Wheat middlings are often mixtures of different types of milling offal. They are typically richer in starch and less coarse than wheat bran, and poorer in starch and coarser than wheat feed flour. The composition and nutritive values are provided for "average" wheat middlings representing the whole range of starch content.

Byproduct of the manufacture of starch obtained from wheat grains (Triticum spp.) by wet milling. It is composed of bran and gluten, to which steeping liquor and germs may be added. This product contains about 20% starch (as fed).

Byproduct of semolina production obtained by the processing of durum wheat grains (Triticum durum L., also known as Triticum turgidum L. subsp. durum (Desf.) Husn.). It consists principally of particles of endosperm with fine fragments of the outer skins. Gruau D is the technical name of this product in the French semolina process.

Byproduct of wheat flour production obtained by the milling of wheat grains (Triticum aestivum L., also known as Triticum aestivum L. subsp. aestivum).  It consists principally of particles of endosperm with fine fragments of the outer skins.

Byproduct of alcohol (ethanol) manufacture, obtained from the distillery of wheat grains (Triticum aestivum L., also known as Triticum aestivum L. subsp. aestivum), consisting of spent grains and steepwater solubles in variable proportions. This process uses the whole grain without bran separation, resulting in distillers grains containing less starch (< 7% as fed) than those resulting from a process where the bran is separated before starch extraction and reintroduced at the end. Other names and alternative spellings: wheat DDGS, wheat distillers' grains, wheat distiller's grains.

Byproduct of wheat starch production obtained by the wet milling of wheat grains (Triticum aestivum L., also known as Triticum aestivum L. subsp. aestivum). It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed.

Byproduct of the processing of rice grain (Oryza sativa L.), consisting in fragments of endosperm and germs. This product has not been defatted.

Byproduct of the processing of rice grain (Oryza sativa L.), consisting mostly in outer grain envelopes.

Byproduct of the processing of rice grain (Oryza sativa L.), consisting in envelopes, germs and fragments of endosperm. This product has not been defatted and contains significant amounts of hulls. Other name: full-fat rice bran.

Byproduct of the processing of rice grain (Oryza sativa L.), consisting in envelopes, germs and fragments of endosperm. This product has not been defatted. Other name: full-fat rice bran.

Byproduct of the processing of rice grain (Oryza sativa L.), consisting in envelopes, germs and fragments of endosperm. This product has been defatted. Other name: defatted rice bran.

Outer envelopes of the oat grain (Avena sativa L.) and byproduct of oat processing.

Dehydrated maize germs (Zea mays L.). Maize germs contain usually more than 30% oil (as fed). Other name: corn germs (USA).

Byproduct of oil manufacture, obtained by extraction of maize germs (Zea mays L.), consisting of spent germs to which parts of the endosperm and outer skins may still adhere. This product has a high content in residual oil and results from mechanical pressure only. Other name: corn germ meal (USA).

Byproduct of flour or grits manufacture from maize grain (Zea mays L.), consisting principally of particles of endosperm with fragments of germs and outer skins.

Byproduct of flour or grits manufacture from maize grain (Zea mays L.), consisting of maize germs and other grain fragments.

Byproduct of alcohol (ethanol) manufacture, obtained from the distillery of maize grains (Zea mays L.), consisting of spent grains and steepwater solubles in variable proportions. Other names and alternative spellings: dried distillers grains with solubles, maize DDGS, corn DDGS, maize distillers' grains, maize distiller's grains, corn distillers.

Byproduct of the manufacture of starch obtained from maize grain (Zea mays L.) by wet milling. It consists principally of the bran with some germ fragments.

Byproduct of the manufacture of starch from maize grain (Zea mays L.) by wet milling. It consists principally of gluten obtained during the separation of starch. Corn gluten meal is a protein-rich feed (about 60%) and is a different product from corn gluten feed (about 20% protein). Other names: maize gluten meal, corn gluten, maize gluten.

Byproduct of the processing of cereal grains of undetermined species. This product contains more than 14% (as fed) of crude fibre.

Hulls of buckwheat seeds (Fagopyrum esculentum L.). This is a byproduct of the processing of buckwheat for milling or other purposes.

Byproduct of biscuit manufacture, consisting of broken biscuits or of biscuits unfit for human consumption. This is a highly variable product, as its composition depends on that of the original material. However, there are commercial biscuit byproducts that have been homogenized to make their composition less variable.

Fresh byproduct of whisky manufacture, obtained from the distillery of barley grains (Hordeum vulgare L.), and consisting of spent grains.