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?
- Este debate tiene 1 respuesta, 2 mensajes y ha sido actualizado por última vez el hace 4 días, 17 horas por .
Answers
-
enero 28, 2026 a las 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.
