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Where does a colloid mill fit into soy sauce production if fermentation already breaks down the soybeans?

Tagged: Colloid mill for food industry, Emulsion production, Food homogenization, Food processing equipment, High-shear mixing, Industrial food milling, Mayonnaise production, Nut butter processing, Particle size reduction, Sauce production

This topic has 1 reply, 2 voices, and was last updated 6 days ago by Janis.

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August 10, 2026 at 10:22 pm #4755

Gregory
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Where does a colloid mill fit into soy sauce production if fermentation already breaks down the soybeans?

August 10, 2026 at 10:42 pm #4760

Janis
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In soy sauce production, fermentation does most of the breakdown work, but a colloid mill is still valuable afterward for refining the pressed liquid, removing remaining solid particles and creating a clearer, smoother final product. It can also be used earlier to help mash soybeans and wheat more uniformly before koji inoculation, improving fermentation consistency across production batches.
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