We’re setting up a small mustard production line and want to make the paste smooth without seed husks – does a colloid mill handle mustard production well?

Yes, a colloid mill is well suited to mustard production because its rotor-stator gap can be adjusted down to microns, breaking mustard seed particles and husks into a uniform, spreadable paste while emulsifying oil, vinegar and water into a stable base. Running the mash through the mill at controlled temperature also prevents flavor loss and separation during storage, giving a consistent, smooth mustard without additional homogenization steps.