Is a colloid mill useful anywhere in caramel production, since caramel is mostly a cooking process?

While the core of caramel production is a cooking and caramelization step, a colloid mill becomes useful when caramel is blended with cream, milk solids, nuts or flavorings, since it disperses these ingredients evenly and prevents graininess or fat separation in the finished product. It’s especially helpful for caramel sauces and fillings that need a smooth, pourable texture without visible undissolved particles.