GlobeCore FAQ
I’m a small mustard producer (100 kg batches) using a granite stone mill. I’m looking for a sieve for Dijon mustard and advice on using a colloid mill for another variety. Which equipment would you recommend?
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January 28, 2026 at 3:36 pm by Jason Taylor
For Dijon-style mustard after a stone mill, I’d use a small hygienic vibrating sieve with interchangeable stainless meshes and start trials around 150-300 µm to remove husk/oversize while keeping a smooth texture (then adjust by taste and yield). For your second variety, a GlobeCore CLM food-grade colloid mill is a strong upgrade: rotor-stator high-shear grinding lets you dial in consistent fineness and stable emulsion/texture, and GlobeCore explicitly describes colloid-mill use in mustard-related food processes.
