Revised Customer process cold grinding in the Food & Beverages sector

Cold Grinding of spices

Keeping the best of the flavour

PROCESS DESCRIPTION

For spices such as pepper, cinnamon, caraway, cardamom or cloves, aromas and flavours can be lost due to the high temperatures generated by grinding energy. Cryogenic mill cooling grinds the products gently. As a result, a significantly higher proportion of the essential oils is retained. In the case of products with a very high oil or fat content, such as nutmeg, oilseeds or meat meal, grinding tools clog up during warm grinding causing the grinding process to stop. Through cooling with cryogenic gases, the product remains free-flowing and leaves the mill without sticking to it. By cryogenic product cooling in a paddle screw cooler, the high fat or oil content is frozen and thus clogging of the grinding component is prevented. Other foods retain vitamins and proteins.

 

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