What it is
Bran is the grain's outer layers, separated during milling. High in fibre (8–11%) and protein (14–16%), with low calorie density relative to flour. It comes in 25 kg bags: the product is light and bulky, and 50 kg would be awkward to handle.
Baking
Bran and wholegrain breads, crispbreads, products with a declared nutritional value. Bran weighs the dough down and binds water, so the recipe has to be adjusted: raise hydration and give the dough more time. Starting at 10–15% of the flour weight is sensible.
Compound feed and livestock
A steady, high-volume channel: bran goes into rations for cattle, poultry and small ruminants as a fibre source. Here consistency of moisture and the absence of foreign matter matter more than fine baking figures.
Further processing
Production of dietary fibre, additives and health-food products. Requirements for batch purity and documentation are higher, and volumes are usually regular and predictable.
How to buy it
Bran tolerates damp poorly: storage must be dry and rotation quick. If your volume is regular, it makes sense to put shipments on a schedule together with flour — one truck, one invoice, one set of documents.